Naina's Stuffed Chicken

READY IN: 7hrs 40mins
Recipe by Charishma_Ramchanda

This is today's(and this week's) winning recipe from the Thursday magazine. It was submitted by Naina and hence I honoured her recipe by naming it after her;)

Top Review by bikerchick

This was good, I served it with Couscous with Almonds #81993 and North African Spiced Carrots #109803, a good combination. "Microwave" should read "microwave with grill feature", not an option I have on my appliance, so I baked in my oven, using broil to finish it off, which was easier for me than than frying it up in a pot. I will try this again when the season permits an excursion to our outdoor grill--it's not so much that weather is a problem for us here, it just gets too dark too early to see the food!

Ingredients Nutrition


  1. Wash, clean and dry a whole chicken.
  2. Apply marinade on top and inside the chicken.
  3. Refrigerate for 5-6 hours.
  4. Boil the mince and potato in 1/2 cup of water.
  5. Add salt.
  6. Allow it to cool.
  7. Heat oil in a skillet.
  8. Add onions and fry till light brown.
  9. Add the above mentioned masala for stuffing.
  10. Add tomatoes and cook until the oil separates.
  11. Add salt to taste.
  12. Add the boiled mince meat and potato into the masala.
  13. Allow it to cook for 5 minutes.
  14. Add 1/2 a bunch of corrianderleaves.
  15. Allow it to cool.
  16. Stuff the marinated chicken.
  17. Using a needle and thread carefully stuff the opening of the chicken until it is completely sealed so that the stuffing does not open.
  18. Put the chicken in a pre-heated microwave.
  19. Grill for 30 minutes until the chicken is golden in colour.
  20. Incase you do not have a microwave, then fry the chicken using very little oil over slow flame turning sides until it's golden in colour.
  21. Ganrish the chicken with corriander leaves.
  22. Place it in the center of a serving plate and enhance it's beauty by placing sliced boiled eggs around it.
  23. Serve hot with chutney.

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