Poultry Recipes - Stuffed Chicken Masala

Ingredients

• 8 large colves garlic

• 4cm/1 1/2in ginger root

• 2 dried figs

• 1 small green chili

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/1/4 tsp black pepper

• salt

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

• 1 large chicken, skinned and pricked with a fork

Filling:

• 60ml/4 tbsp ghee

• 1 onion, thickly sliced

• 200g/7oz minced lamb

• 150g/5 oz/2/3 cup basmati or patna rice

• 200g/7 oz peas

• 100g/4 oz/2/3 cup raisins

• 75g/3 oz/3/4 cup blanched almonds, halved

• 75g/3 oz/3/4 cup cashew nuts, halv3d

• 25g/1oz/1/4 cup pistachios

• 15ml/1 tbsp chopped fresh dill (dill weed)

• 2.,5ml/1/2 tsp saffron

• 10ml/2 tsp ground coriander

• 5ml/1 6sp garam masala

• 5ml/1 5sp ground anise

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 300ml/1/2 pt/1 1/4 cups water

Sauce:

• 150 ml/l/4 pt/2/3 cup oil

• 5 ml/1 tsp cumin seeds

• 1 onion, finely chopped

• 6 cloves

• 6 black peppercorns

• 2 bay leaves

• 2 cardamom pods

• 2.5 cm/1 in cinnamon stick

• 5 large cloves garlic

• 3 onions, coarsely chopped

• 2.5 cm/1 in ginger root

• 5 ml/3 tbsp water

• 15 ml/1 tbsp ground almonds

• 15 ml/1 tbsp ground coriander (cilantro)

• 10 ml/2 tsp ground roasted cumin

• 2.5 ml1/2 tsp ground red chili

• 400 g/14 oz canned tomatoes, chopped

• salt

• 30 ml/2 tbsp lemon juice

• 200 ml/7 fl oz/ scant 1 cup water

Garnish:

• 6 hard-boiled (hard-cooked) eggs, halved

• 5 ml/1 tsp garam masala .

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Blend the garlic, ginger, figs, chili, ground spices, salt and yoghurt to a smooth paste in a blender or food processor. Rub the paste over the chicken and leave to marinate for 2-3 hours.

2. Cook the marinated chicken in a preheated oven at 200°C/400°F/gas mark 6 for 45 minutes, turning and basting with the marinade.

3. Meanwhile, prepare the filling. Heat the ghee in a heavy-based pan and fry the onion over a medium heat until golden brown. Add the lamb and fry for 3 minutes. Add the rice and fry for 2 minutes.

4. Stir in the remaining filling ingredients and bring to the boil then reduce the heat to low, cover and cook for 10 minutes until the meat and rice are tender and all the water has been absorbed. Stuff the chicken tightly with the filling mixture.

5. Prepare the sauce while the filling is cooking. Heat the oil in a heavy based pan and fry the cumin seed. until lightly browned. Add the onion and whole spices and fry until golden brown. Blend the garlic, onions, ginger and water to a smooth paste, add to the pan and cook until golden brown. 

6. Stir in the almonds, ground spices, tomatoes and salt and cook until all the liquid has been absorbed, Stir in the lemon juice and cook until all the liquid has evaporated and the oil appears on the surface.

7. Pour in the water and bring to the boil. Place the stuffed chicken in the sauce and baste the chicken with the sauce for further 10 minutes over a medium low heat until all the water has been absorbed, turning the chicken 2 or times during cooking.

8. Arrange on a serving dish with the eggs, sprinkle with the garnish ingredients and serve hot with Nan, raita and cauliflower and peas.