(Stuffed Whole Chicken Marinated in Yogurt Sauce)

INGREDIENTS

  • 1 3-4 lb. whole chicken, cleaned
  • Melted butter for basting

Marinade:

  • 1 teaspoon cumin powder
  • 2 tablespoons oil
  • 1/2 tablespoon turmeric
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon asafetida
  • 1/4 teaspoon timur (Szechwan pepper)
  • 1 cup yogurt
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon chili paste
  • Salt and Pepper

Filling:

  • 1.5 cups basmati rice, cooked
  • 1/2 cup onion, grated
  • 1/2 scallion, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon curry powder
  • 1 cup chicken liver, cooked and ground
  • 2 tablespoons clarified butter
  • Salt and Pepper

DIRECTIONS

  • In a small bowl, combine all marinating ingredients into a smooth paste.
  • In a large bowl, place whole chicken and pour the marinating mixture over the bird; smother the marinade all over, inside and out.
  • Marinate for 24 hours in the refrigerator.
  • In a large bowl, combine all filling ingredients.
  • Cover and refrigerate until used.
  • Bring out the marinated bird, pat dry with a paper towel.
  • Stuff up the bird with the filling.
  • Tie up the leg as to enclose the stuffed cavity.
  • Pre-heat oven to 350oF; place a pouch of presoaked smoking wood chips.
  • Place the marinated bird on a broiling rack and broil, frequently basting with the melted butter, for an hour or more or until the chicken is cooked tender.
  • Chop up into bite size pieces to serve.
  • Serve with rice pilaf, accompanied with tomato achar.

Source:http://nepalicooking.tripod.com/poultry.htm
Author:Tulsi Regmi

Originally posted 2010-01-27 16:50:34.


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