A traditional roast chicken dinner for Sundays or feast days and family gatherings, this whole roast chicken is stuffed with a delicious homemade liver stuffing. The glazed crispy chicken skin tastes as delicious as the juicy flesh, and carves out just perfectly!
Almost every country in the world has their own version of a Sunday roast. This is the stuffed chicken recipe that mom makes for Sunday dinners, birthdays, parties, and Christmas; East Indian style.
What Ingredients Do You Need To Roast Chicken?
In order to make a stuffed Roast Chicken, first, you need the Chicken Liver Stuffing. Other than this you require a whole chicken, ghee, water, sugar, dried red chilies, cloves, cinnamon sticks, and cardamom pods, and salt. You also need a few toothpicks to stitch up the chicken. You can roast the chicken without the stuffing too. In that case, no toothpicks needed.
How To Make Roast Chicken?
You start by getting the chicken ready. Make sure you have the Chicken Liver Stuffing at hand. We usually cook it a day earlier, so it has time to cool down before using it to make the stuffed whole chicken. But you can prepare the liver stuffing on the day you’re planning to make the whole stuffed chicken too!
Wash and clean the chicken and then stuff the cavity with some delicious Liver pudding. Stitch the opening closed with a few toothpicks.
Sometimes we close the chicken’s cavity with needles and thread too. But toothpicks are just easier and less messy. No need to wash needles, etc.
Yes, I know you’re wondering why you can see chicken feet in the picture. Let me just tell you that chicken feet are a much part of the chicken here in India. Think chicken feet soup, fried chicken feet starters, and more. 😉
Anyways, once this is done, you can tie the legs of the chicken together if you’re roasting it in the oven. Since we’re doing it in the kadai (Indian word for wok) this time, we don’t tie the chicken legs.
Set the chicken aside and make the sugar mel (syrup). Caramelize the sugar until you get a nice burnt aroma and look.
Place the whole stuffed chicken into the vessel and allow it to cook and brown on one side. After a few minutes, turn the chicken over and brown the other side.
Sometimes it turns easily. Sometimes the skin gets stuck and comes off like this poor dead bird. Don’t worry about it. The family and friends will still love supping on the juicy roast chicken. See, this is evidence that food doesn’t have to look perfect to taste perfect!
Once you’ve turned the chicken, add in the ghee (Indian clarified butter) or oil if you don’t have any ghee and water. To that, add the spices, namely dried Kashmiri chilies, cloves, cinnamon sticks, and black and green cardamoms pods, and salt. Let the chicken roast slowly on the gas for about an hour. You can turn the chicken over again after half an hour to ensure it cooks evenly.
And that’s it! Move the stuffed chicken onto a platter and serve! Now you’ve started wondering again, haven’t you? Where did the head come from? Why did they cook the chicken with the head? What will they do with it? Or are you one of those people going ‘How gross!’ Let me just tell you that although sometimes we cook the chicken without the head and feet, most times it’s better to cook it with. The head is the most coveted part of the chicken, and so many cousins try to call dibs on it, it almost turns into a fight. Chewing on the creamy chicken brain inside the crunchy head bones is just so gratifying! Try it and see!
PS. Yes, it’s possible to bake this roast chicken too. We’ll try to post the recipe with steps soon!
East Indian Stuffed Roast Chicken
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For the Chicken Roast
- 2 Tablespoon Sugar To caramelise
- 3 Tablespoon Ghee (Indian clarified butter) Or Oil
- 1 Chicken
- 200 ml Water
- 10 Dried Kashmiri Chillies
- 8 Cloves (Lavang)
- 3 Cinnamon Sticks (Dalchini)
- 3 Black Cardamom Pods (Moti Elaichi) Badi Elaichi
- 6 Green Cardamon Pods (Choti Elaichi) Elaichi
- 1 Tablespoon Salt
Fried Bread Cubes for the Stuffing
- 300 gms Bread Slices
- 100 ml Oil or Ghee
To Chop For the Stuffing
- 3 Onions
- 2 Tomatoes
- 1 inch Ginger
- 8 Garlic Cloves
- 3 Green Chillies – Fresh
- 5 Tablespoons Fresh Coriander Leaves
- 1.5 Tablespoons Curry Leaves
- 1 Tablespoon Mint Leaves
Spices for the Stuffing
- 0.5 Tablespoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Pepper Powder
- 0.5 Tablespoon Garam Masala
Optional Additions for the Stuffing
- 1 Apple Chopped fine
- 100 gms Raisins
- 50 gms Cashewnuts Roasted
- 100 gms Hearts Boil with the Chicken Liver
- 100 gms Stomach Boil with Chicken Liver
To Boil for the Stuffing
- 250 gms Chicken Liver
- 200 ml Water For the liver
- 125 gms Carrots
- 125 gms Green Peas
- 125 ml Water For carrots and peas
- 1.5 Sour limes Juice
- 1 Tablespoon Salt
- Cut the bread into 1-inch cubes and fry till brown in oil or ghee. Keep aside for later.
- Boil the chicken liver for about 20 mins, let it cool and then cut into small pieces. (Can do this a day in advance.) Also retain the liver broth. (If adding the hearts and stomachs, boil in the same pot.)
- Boil carrots and peas. Once cool, dice the carrots into small pieces.
- Dice the tomatoes and nely chop the onion, chilies, ginger and garlic.
- Finely chop the mint and curry leaves and also the fresh coriander sprigs.
- Chop an apple or pineapple into fine pieces and set aside.
- Roast the cashews and set aside.
- Remove any twigs or seeds from the raisins and set aside.
To cook the Chicken Liver Stuffing
- Heat oil or ghee in a kadai (deep round vessel).
- Add onions, chillies, ginger, and garlic; and saute all for a few minutes.
- When the onions have slightly browned, add in the tomatoes and simmer for a while.
- After the tomatoes, add in the chicken liver, boiled carrots, and peas. Optionally, also add the chopped hearts and stomachs.
- Once this is mixed well add the spices and cook for a few minutes.
- Next, add the liver broth and the apple, raisins and cashews and mix well.
- After this add in the fried bread crumbs. You can add a little at a time so the pot does not get too full. It also helps to mix it better with the other ingredients aka liver pudding masala.
- When finally done, add the chopped coriander, mint and curry leaves and mix well.
- Sprinkle the sour lime juice over the entire dish.
- And the liver pudding is ready to use as stuffing.
Roast the Chicken
- Wash and clean the whole chicken and then fill the cavity of the chicken with the liver pudding/giblet stuffing. (If making a simple roast, skip the stuffing.)
- Stitch the opening with toothpicks or needle and thread and keep the chicken aside.
- In another kadai or wok (deep pot), burn some sugar and make a caramelized mel/syrup.
- Place the chicken in the vessel and allow it to cook and brown for a few minutes.
- Turn the chicken over on its other side and allow it to brown.
- After this add ghee and water.
- Also add the spices and allow to cook for almost an hour on a medium ame.
- Turn the chicken over at the half hour mark so it cooks equally.
- After an hour, the stuffed roast chicken is ready to serve!
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- You can make the liver stuffing a day or two earlier and refrigerate.
- Or you can chop and boil the liver, heart, stomach, and the potatoes and peas a day earlier. Either way works.
- You can also make this roast in the oven.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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What’s Perfect About This Recipe
- Chicken is a low-calorie source of protein as it is a lean meat.
- This Roast Chicken is an all-in-one dish, a meal in itself since it’s already stuffed with liver pudding.
- The spices and aromas from the roast chicken are just tantalizing.
- It’s a fun dish to carve with family and friends at special occasions and gatherings.
Cooking Tips & Tricks
- Make sure you have the liver stuffing ready before you decide to roast the chicken. We usually make it a day earlier.
- Heat the sugar first so that you get that lovely caramelized burnt flavor.
- Using cow ghee gives a nuttier flavor than oil.
- You might like this recipe for my dad’s pineapple chicken curry or pineapple chicken roast.
Questions About Roast Chicken
What Can You Serve With Roast Chicken?
How Long Does It Take To Cook The Chicken?
This chicken roast recipe takes about an hour to cook on a medium flame.
What Is The Difference Between Green And Black Cardamom?
Black cardamom has a smoky flavour whereas green cardamom has a sweet intense flavour. They are also different in sizes and their look.
Can I Make The Stuffed East Indian Roast In An Oven?
Yes, you can use the same recipe while baking the roast chicken in an oven. The only difference is you need to check on the chicken in the oven about halfway through and spread any collected juices over the top of the chicken. And sprinkle some extra ghee on top before roasting.
How Do I Bake The Stuffed Chicken Instead Of Cooking It On The Stove?
It’s easy to bake the stuffed chicken in an oven. For a crispier skin, coat it with ghee or clarified butter or milk before baking. Bake it at 425°F or 220°C or 400°F or 200°C in a fan oven for about 75 to 80 minutes. There’s no need to baste the chicken, but you can turn the pan around once if you want to. We’ll try to add a post showing how soon.
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Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
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