Recipe for Nutty Stuffed Chicken

This is a step-by-step Recipe for preparing at home rich, spicy and delicious Restaurant Style Nutty Stuffed Chicken. This is an exotic chicken recipe; a great party dish, which can be served for any kind of party.

Preparation Time- 60 Minutes
Serves- 6 to 7 Persons

1 Chicken (about 1 ½-2 Kilos)
2 ½ Cup fresh white breadcrumbs
2 Celery stalks, finely chopped
2 Table spoon Coriander leaves, finely chopped
1 Table spoon Mint leaves, finely chopped
1/3 cup chopped walnuts
1 Table spoon Garam Masala
1 Medium Onion, finely chopped
1/3 Cup slices Mushrooms
1 Egg, beaten
Little Milk for binding
Salt to taste
¼ Teaspoon Nutmeg powder
3 Table spoon Butter and some Butter for basting

Clean and prepare the Chicken, leaving it whole. Remove the skin if desired. Make a slit on the underside to put in the stuffing. Put fresh white bread through a sieve to make crumbs. Mix in celery, Coriander leaves, Mint leaves, basil leaves, Walnuts, Garam masala, Salt, Nutmeg.

Melt the Butter over low heat and sauté the Onions and the Mushrooms until the Onions are transparent. Remove from heat and mix the whole thing into breadcrumbs. Mix well; add Egg and Milk to bind. Quickly stuff the Chicken with the mixture, stuffing it until it is three-quarters full only-because the stuffing will expand on cooking. The leftover stuffing, if any, can be used to fill the breast section between skin and flesh. If you do this, stitch openings together. Also sew up the bottom slit.

Brush the chicken all over with melted Butter. Place on a wire rack, placed over a pan to catch drippings. Roast at 450 F to seal in Juices. Reduce heat to 350 F after 5 minutes.

Roast for an hour or more, basting frequently with Butter to prevent Chicken from drying out. Pan drippings should be made into gravy to be served with Chicken. Makes 6-8 serving.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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