1cupWater(adjust accordingly depending on texture)
½cup Cream
Corianderfor garnish
Instructions
Marinating the Chicken
In a large bowl, mix together all the marinade ingredients.
Scorch the chicken and place the whole chicken into the marinade, make sure the marinade coats over the meat. Cover and refrigerate and allow to marinate overnight.
Making the Stuffing
Heat a large pan with oil. Cook Onions for about 10 minutes until softened.
Stir in Almonds and Cashews. Cook for 2 minutes until roasted.
Mix in Ginger Garlic Paste, Chilli Powder, Tumeric, and Salt.
Add in Peas and cook for a couple of minutes.
Stir in Tomato Paste, Garam Masala, and Cumin Powder. Cook until it forms a paste.
Add in Lemon Juice and the Boiled Eggs. Mix well.
Stuffing and Roasting the Chicken
Preheat oven to 180°C
Take out the Marinated Chicken (keep the remaining marinade) and fill up the cavity with stuffing. Tie up the legs with a string and use a toothpick, if needed, to keep everything in place.
Place the Stuffed Chicken into a Roasting Bag and put into the oven for 90 minutes. Cook until the internal temperature reaches 75°C.
Making the Nut Paste and Gravy
After the chicken is cooked, allow to cool down aside.
In a spice grinder/blender, blend in Garam Masala, Fried Onions, Roasted Almonds, and Roasted Cashews. Set aside.
Heat up a pot with oil. Add in Ginger Garlic Paste.
Then stir in the remaining Chicken Marinade and Tomato Paste.
Season with Salt and Chilli Powder.
Mix in Yoghurt. Then stir in the Nut Paste.
Add water and allow to cook to a gravy texture.
Stir in Cream and the Chicken Juices that's been released into the roasting tin. Cook until oil starts to separate.
Garnish with Coriander and pour over the Roasted Chicken. Serve immediately.
Notes
Marinating the Chicken:
The prep time does not include time for marinating the chicken
Prepping ahead:
I made the nut paste the day before to minimise the faff on the actual day of cooking. Simply keep it in an air-tight container after blending it.
You can also prepare the stuffing beforehand.
Using Roasting Bag:
This is completely optional but I prefer using a Roasting Bag as it helps to keep the moisture of the Chicken.
Cooking times:
Cooking times may vary for different ovens and different chicken sizes.
Make sure the internal temperature of the chicken has reached 75°C before removing from the oven.
You can check the temperature by using a cooking thermometer and inserting it into the thickest part of the chicken without touching any bones.
Let the chicken rest for 5-10 minutes before serving