Johannesc
Joined: 30 Apr 2013
Posts: 10
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 Posted: Tue Apr 30, 2013 7:30 pm Post subject: Achari Stuffed Chicken |
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Published: Wednesday, April 24, 2013, 18:24 [IST]
Cooking for potlucks and parties is always fun. But the real brainstorming happens while deciding what to cook because we always want to have at least one unique item on the menu. This leads us to experiment with the regular kitchen ingredients to make something unique and delicious.
Chicken is one ingredient which is the heart and soul of any potluck or party. Non-vegetarian foodies love to eat and experiment with chicken. So, here is a unique and delicious achari stuffed chicken recipe for you to try. Achari stuffed chicken is actually an improvised version of achari chicken in which the chicken is cooked using the spices of pickle. We know that Indian food can never be complete without 'achar' or pickle. Pickle has always been an integral part of Indian cuisine. The flavour of the spices used in Indian pickle give a different aroma and taste when cooked with chicken.
So, try out this spicy version of stuffed chicken. With a little bit of time and effort you will definitely surprise and impress your guests, friends and family. Here goes the recipe for achari stuffed chicken.
Serves: 3-4
Preparation time: 2 hours
Cooking time: 1 hour
Ingredients
Whole Chicken- 1 (small)
For Marinating
Lemon juice- 1tbsp
Haldi (turmeric powder)- 1tsp
Red chilli powder- 3tsp
Salt- as per taste
Oil- 1tsp
For Stuffing
Onion- 2 (sliced)
Tomato- 1 (chopped)
Garlic- 3 pods (minced)
Medium sized ginger- 1 (minced)
Green chilli- 2-3 (slit)
Turmeric powder- ½ tsp
Red chilli powder- 1tsp
Coriander powder- 1tsp
Garam masala- 1tsp
Coriander leaves- 1tsp (chopped)
Cashew nuts- 2tbsp (crushed)
Raisin- 2tbsp
Kitchen twine- 2 threads (for tying the chicken legs)
For Gravy
Onion- 3 (chopped)
Ginger-garlic paste- 1tbsp
Dry red chillies- 4-5
Mustard seeds- 1tsp
Methi (fenugreek seeds)- 1tsp
Saunf (fennel seeds)- 1tsp
Kalonji (onion seeds)- 1tsp
Haldi (turmeric powder)- 1tsp
Coriander powder- 1tbsp
Red chilli powder- ½ tsp
Salt- as per taste
Oil- 5tbsp
Water- 1 cup
Procedure
Clean the whole chicken, and make slits on the chicken both inside and outside.
Apply lemon juice on the chicken. Make a marinade of red chilli powder, turmeric powder, salt and oil.
Apply this paste all over the chicken both inside and outside and keep it in refrigerator for 2 hours.
To prepare the stuffing heat 1tbsp of oil in a pan saute the cashew nuts and raisins for a minute until they turn golden brown.
Now add sliced onions and fry till it turns translucent. Then add ginger-garlic, green chilli and saute well.
Add the tomatoes and cook for 2 minutes. Now add all the other spices listed under 'for stuffing' and cook for 2-3 minutes.
Remove the stuffing from the flame and keep it aside for cooling.
After 2 hours, take the chicken out of the refrigerator and stuff it with the prepared mixture. Do not overstuff.
Now tie the legs of the chicken in such a way that the stuffing does not come out.
Heat 3tbsp of oil in a pan and fry the chicken on medium flame until all the sides turn brown.
Remove the chicken carefully from the pan and keep it aside.
Now grind the red chillies, fenugreek seeds, mustard seeds, fennel seeds and onion seeds coarsely.
Heat 2tbsp of oil in the same pan for the gravy. Add onions and fry for 2 minutes.
Now add ginger-garlic paste and saute till it turns brown.
Add red chilli powder, turmeric powder, coriander powder and the paste you prepared to it. Saute for a minute.
Add water, salt and mix well.
Now carefully add the whole chicken to the gravy. Cover it with a lid and cook on low flame for 20-25 minutes until fully cooked.
Remove from flame and serve with steamed rice or parathas.
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