It’s 10th of May and time for Muslim food bloggers challenge… This is our 6th challenge.. happy to be part of all the challenges …. This time its to prepare from a blog ‘shab’s cuisine ‘. I loved all her varied recipe…thanks to rafeeda for choosing this blog… I have selected Indian style roast chicken with Minced meat Filling.. .I found this recipe more intresting… we have usually seen egg filling in the chicken but this had a meat Filling.. . It was very tasty too… Crispy roast chicken with spicy minced meat filling Inside served this with garlic paste , fries and pita bread..It was a lovely dinner alhmdhulila..
Roast Chicken with Minced meat filling
1 hour 10 minutes
Skin chicken and clean well. Make shallow slits on breast and thighs.
Mix well the ingredients for the marinade and apply it all over the chicken; inside as well. Refrigerate for a minimum of 1 hour, preferable overnight.
To prepare Filling
Heat a sauce pan and add oil. When hot, splutter cumin seeds. As soon as they splutter, add chopped onion with salt and sauté till it softens. Add green chillies (if using), ginger and garlic and sauté for a minute or two until the raw smell goes off
Add all the spices (except garam masala) and sauté for a minute on medium heat until the raw smell goes off. Sprinkle little water if it starts to stick to the pan.
Add chopped tomatoes, cover and cook till it goes mushy
Add the washed and drained mince, stir well to break up the forming lumps. Add green peas. Stir well, cover and cook till the mince is cooked well and you get a wet filling, which is like a thick gravy and not dry at all. No need to add water since the water will be released from the meat while cooking. Add garam masala, lime juice and chopped coriander leaves and cook for 3-4 minutes until all the flavours are well blended. Adjust salt if need be. Let it cool slightly.
Preheat the oven to 200 degrees Celsius (180 degrees for fan assisted oven) 10 minutes prior to baking. Stuff the chicken with meat filling, as full as possible. Tie the chicken legs in away that it covers the opening part. Place the stuffed chicken on baking tray, which has been lined with a greased foil. Pour any leftover marinade on the chicken and drizzle generously with oil.
Bake for around one hour, less or more as required turning once or twice in between and pouring the liquid from the tray all over chicken.
To ensure if it is fully cooked, poke the thicker parts like breast or thighs with a skewer or knife. If clear juice oozes out from the poked area, then it should be cooked. Make sure you don’t over cook it, as it gets really dry and rubbery.
Squeeze generously with lime juice all as soon as it comes out off oven over and serve warm with naan, parattas, rice, Tandoor roti, Chappathis, rice, Arabic bread (khubz) etc.