Chicken stuffed with spices

Ingredients:
21-24 ounces Chicken whole, skinless, 1.

For the stuffing:
0.63 pints/2 tbsp Oil, 4 Outlander Spices Cloves, 2 Outlander Spices Cinnamon sticks, 1" each, 2 Outlander Spices cardamoms, 2 Outlander Spices Bay leaves, 2 Onions, sliced, 3 teaspoons Outlander Spices Ginger powder, 10 Cashew nuts, ground to a paste with a little water, 2 teaspoons Outlander Spices Coriander powder, Salt to taste, 0.28 ounces Almonds, blanched, peeled and sliced, 0.42 ounces Sultanas/Raisins, chopped.

For the chicken:
0.21 pints Clarified butter/refined oil, 8 Onions, sliced, 2 teaspoons Outlander Spices Garlic powder, 2 teaspoons Outlander Spices Ginger powder, Salt to taste, 0.63 pints Milk, 0.63 pints Yogurt

Method

  1. Heat the oil for the stuffing. Add the cloves, cinnamons, cardamoms, and bay leaves. Remove from the oil and grind together with a little water. Keep aside.
  2. Add the ginger and cashew nut paste. Add the coriander powder and salt. Sauté until light brown in color.
  3. Add the sliced almonds and sultanas. Stir and add the ground spices and ground onions. Stir well.
  4. Remove the pan from the heat and stuff the chicken with the mixture. Close the cavity with cocktail sticks. Lace the chicken with string, so that it does not lose shape and holds in the stuffing.
  5. Heat the oil for the chicken in a large pan. Add the sliced onions and fry until transparent; then add ginger and garlic. Fry until the water has evaporated. Add the chicken and fry carefully, browning it all over. Put in salt and milk. Bring to a boil. Simmer, keeping the pan covered, until the chicken becomes very tender and a little gravy is left. Whisk and add the yogurt to the gravy, stir and put on very low heat until the gravy is thick.

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