Stuffed Chicken Recipe With Mixed Vegetables
Stuffed Chicken Recipe With Mixed Vegetables is a delicious Indian recipe of a whole chicken stuffed with vegetables, topped with a creamy makhni gravy. The entire dish is baked and great to be served as Sunday brunch.
Stuffed Chicken Recipe With Mixed Vegetables is a whole tandoori chicken stuffed with vegetables and baked in a creamy tomato gravy.
This lip smacking dish can be served in parties, weekend brunch, even in potluck. This is similar to the stuffed turkey prepared on thanksgiving.
Serve Stuffed Chicken Recipe With Mixed Vegetables along with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.If you like this recipe, you might also like
15 M
45 M
60 M
4-6 Servings
Ingredients
- 1 Chicken , (whole)
- 3 tablespoon Tandoori masala
- 1/2 cup Curd (Dahi / Yogurt)
- 1 Lemon , juiced
- Salt , to taste For tomato based sauce
- 1 cup Homemade tomato puree
- 1/2 cup Tomato Ketchup
- 1/4 cup Fresh cream
- 2 teaspoon Red Chilli powder
- 4 tablespoon Cashew nuts , ground to paste
- Salt , to taste For Stuffing
- 1 Potato (Aloo) , boiled and mashed
- 1 Carrot (Gajjar) , grated and blanched
- 2 tablespoon Green peas (Matar) , boiled
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Black pepper powder , freshly ground
- 2 tablespoon Coriander (Dhania) Leaves , chopped and more to garnish
- Salt , to taste
How to make Stuffed Chicken Recipe With Mixed Vegetables
To begin making Stuffed Chicken Recipe With Mixed Vegetables, wash and clean the chicken thoroughly well.
Now marinate the whole chicken with tandoori masala, curd, salt and lemon juice. Let the chicken marinate for about 2-3 hours.
After 2-3 hours, bake the marinated chicken at 425 F for 45 minutes.
Make stuffing in a large mixing bowl by mixing boiled potatoes, Carrots ,peas, coriander leaves,chaat masala , salt and black pepper. Set it aside.
Preheat oven to 350 degree F.
Heat oil in a pan on medium flame, to this add tomato puree, tomato ketchup, salt, red chilli powder and the cashew paste. Once the mixture begins to bubble up, turn down the heat, and add in the cream.
Simmer for a couple of minutes more until the gravy is nice thick and creamy.
Now cut open the chicken to slice in middle and stuff with vegetable stuffing and top it with tomato gravy then bake it on 350 degrees F for 15 minutes.
Serve Stuffed Chicken Recipe With Mixed Vegetables along with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe.
Stuffed Chicken Recipe With Mixed Vegetables is part of the Mother's Day Recipe Contest 2017
