Indian Style Stuffed Roast Chicken

READY IN: 1hr 25mins
Recipe by Brian Holley

This is not a curried chicken recipe,but, and old Indian method of roasting chicken. Stuffed with apricots, ground almonds and eggs, and served with a masala gravy it makes a centre piece for a Indian meal. All you have to add is the spiced vegetables of you choice.

Top Review by Andrea-Oz

This was amazing, and so easy! I had no apricots, so doubled the sultanas. There was more stuffing than would fit inside the chicken, so I put it in with the gravy. An easy, yummy, gluten-free recipe. Thanks so much! This one's going to become a regular with us, the chicken just melted off the bone (and in the mouth)!

Ingredients Nutrition


  1. Mix together the saffron and nutmeg into the milk. Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity.
  2. Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing.
  3. Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes Remove from the heat.
  4. Add the ground almonds, poppy seeds, apricots and eggs.
  5. Stuff the chicken with the mixture.
  6. In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well.
  7. Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1/4 hours.
  8. Serve the chicken with the masala gravy poured over and garnished with the coconut.

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