Poultry Recipes - Anniversary Chicken

Ingredients

Marinade:

• 150 ml/1/4 pt/2/3 cup natural (plain) yoghurt

• 45 ml/3 tbsp wine vinegar

• 4 cloves garlic

• 2.5 cm/1 in ginger root, coarsely chopped

• 1 onion, coarsely chopped

• 1 small green chili (optional)

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground roasted cumin

• 5 ml/1 tsp ground turmeric

• 2.5 ml/Y2 tsp ground red chili

• salt

• 1 medium chicken, skinned and pricked with a fork

• 30 ml/2 tbsp ghee, melted

Filling:

• 30 ml/2 tbsp ghee

• 90 ml/6 tbsp desiccated (shredded) coconut

• 150 g/5 oz Khoya

• 150 g/5 oz/1 cup raisins

• 50 g/2 oz/1/2 cup blanched almonds, halved

• 50 g/2 oz/1/2 cup cashew nuts, halved

• 50 g/2 oz/1/2 cup walnuts, chopped

• 30 ml/2 tbsp sugar

• 2.5 ml/1/2 tsp ground cardamom

• 2.5 ml/1/2 tsp saffron soaked in

• 15 ml/1 tbsp warm milk

• 1.5 ml/1/4 tsp ground cinnamon

• 1.5 ml/1/4 tsp ground mace

• 1.5 ml/1/4 tsp ground mixed spice

• 1.5 ml/1/4 tsp grated nutmeg

Sauce:

• 2 cloves garlic, crushed

• 1.5 cm/1/2 in ginger root, coarsely chopped

• 1 large onion, chopped

• 45 ml/3 tbsp water

• 60 ml/4 tbsp oil

• 15 ml/1 tbsp ground coriander (cilantro)

• 5 ml/1 tsp garam masala

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 15 ml/1 tbsp lemon juice

• 200 ml/7 fl oz/ scant 1 cup water

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Method:

1. Blend the marinade ingredients to a smooth paste in a blender or food processor. Rub the marinade over the chicken inside and out and leave to marinate for 2 hours.

2. Push 2 skewers into the chicken and place it on a baking dish so that the skewers rest on the dish and the chicken is lifted up. Place any remaining marinade in a pan and fry off the liquid over a high heat. Pour it over the chicken and pour over the melted ghee.

3. Roast in a preheated over at 200C/400F/gas mark 6 for about 1 hour, turning and basting regularly.

4. To make the filling, heat the ghee and fry the coconut until lightly browned. Add the remaining ingredients and cook for 3 minutes. Set aside.

5. To make the sauce, blend the garlic, ginger, onion and water to a smooth paste in a blender or food processor. Place in a pan and fry off the liquid over a medium heat. Pour in the oil and fry until golden brown.

6. Stir in the ground spices, salt, lemon juice and one-quarter of the water and cook until all the water has been absorbed and the oil appears on the surface. Add the remaining water and bring to the boil. Set aside.

7. Stuff the roasted chicken with the filling, pour over the sauce and place the chicken back in the over for a further 10 minutes until tender, basting occasionally. Serve hot with Nan.