Stuffed (Tandoori) Chicken
Another recipe given to us by Amy Foster from Gilcrest farm. This recipe is a variation on the
theme of tandoori chicken that we ate with great relish when we lived in India,
many moons ago. This recipe was given to Amy by friends from India. The recipe does not require you to own a tandoor oven. A regular oven will work fine.
First, obviously, begin with a whole chicken from Gilcrest
Farm. A chicken 4-5 pounds is recommended.
Prepare a marinade for the whole chicken:
3 TBL plain yogurt
2 TBL lime juice
2 TSP garlic, minced
1 TSP ginger, minced
½ TSP each of red chili powder, turmeric, salt
Mix the marinade and rub it inside and outside the whole
chicken. Place chicken in a Ziploc bag overnight.
The stuffing may be prepared at the same time and refrigerated
overnight before stuffing the chicken.
Stuffing Ingredients:
3 TBL olive oil
½ TSP cumin seeds
2 onions, chopped
2 TSP garlic, minced
1 TSP ginger, minced
1 TBL coriander
1b TSO cumin
½ TSP salt
1 TBL garam masala
1 pound ground (Gilchrist) beef (or lamb)
2 tomatoes, chopped
1 cup frozen peas
1 cup peeled, chopped potatoes, small diced
1 TSP lime juice
¼ cup basil leaves
Cook the cumin seeds in olive oil a few minutes. Add garlic
and ginger. Add meat and remaining spices. Break meat apart, and, when cooked,
add peas, potatoes, and tomatoes. Cook until potatoes soften. Add lime juice
and basil leaves at the end.
Baking the Chicken
Preheat oven to 325 degrees
Remove the marinated chicken from the refrigerator and fill
the cavity with the meat stuffing. Toss any extra marinade. Bake the chicken
for 25 minutes per pound. Test that juices from the thigh and drumstick run
clear before calling it done.
Any extra stuffing can be baked in the oven for 20-30
minutes in a casserole.
