In my totally desi and traditional kitchen I rarely cook things that are non-desi. But today’s dish is exception. This is one such non-desi dish that both me and my husband love the most. Technically, this is not cooking, rather baking. I never bake it all by myself, we both do it together, always. This is something that we prepare during Christmas or New Year. But this ongoing lockdown made us do this in this odd time of the year. However, I don’t complain. This juicy, tender, spicy, buttery baked chicken is our absolute favourite and we simply can enjoy it any time.
I love my whole baked chicken when it is stuffed with rice. You can easily skip rice if you want. Also, if you want it to be more wholesome, you can add boiled egg in the stuffing. Mine is simple rice stuffing and the chicken is coated with mostly Indian spices. Serve it with a glass of good wine or cocktail or soft-drink of your choice and your meal is sorted. You can try my Litchi Ginger Cocktail Cooler along with it and I am sure you are going to love it.
Also, with the same marination/coating you can grill/roast the chicken in high temperature. Even that tastes delicious. Mine is slow baked in comparatively low temperature and is completely different from grilled/roasted one. Please note that mine is Morphy Richards convection microwave oven which may vary from the oven you use. This way, the cooking time and temperature also may vary. Please read your oven instructions properly before you start baking. This is how I make my Rice Stuffed Baked Chicken.
- 1 whole chicken (1 kg), with skin, cleaned
- 2 tomato, round sliced
- 1 table-spoon melted butter (For coating the baking tray)
- 2 table-spoon ginger-garlic paste
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 1/4 tea-spoon black pepper powder
- 1.5 tea-spoon oregano
- 1 tea-spoon chilli flakes
- 4 table-spoon melted butter
- salt, according to taste
- 1 lime
For Making The Rice:
- 1/2 cup basmati rice, washed and soaked for 30 minutes
- 1/2 onion, finely chopped
- 6 garlic clove, minced
- 1/2 tea-spoon grated ginger
- 1 green chilli, finely chopped
- 2 table-spoon melted butter
- 1.5 cup warm water
- salt, according to taste
- To start with, mix all the ingredients mentioned in For Marination section (except lime).
- Take the chicken and rub thoroughly with the mixture inside-out. Make sure that every part of the chicken should get the coating.
- Now, cut the lime into two pieces and squeeze on the chicken inside-out. Rub thoroughly.
- Cover the marinated chicken with cling wrap and keep aside for atleast 3 hours.
- Meanwhile, prepare the rice. Stick to the ingredients mentioned in For Making The Rice section.
- Heat butter in a pan and add garlic and ginger, Stir for 1 minute.
- Add onion and green chilli and sauté until the onion becomes translucent.
- Add soaked rice and salt and mix well. Add water, cover lid and over low to medium flame, cook until the rice is nicely done. Remove and keep aside.
- Now, after 3 hours, take out the chicken and stuff with the cooked rice. Make sure to stuff it properly with the help of a spoon.
- Criss-cross the chicken legs and tie with a thread so that the stuffing does not come out.
- Coat your baking tray with 1 table-spoon melted butter and place the chicken at the centre of it. Place tomato slices surrounding the chicken and sprinkle some salt.
- Preheat the oven on maximum temperature for 10 minutes.
- Now, put the chicken into the oven and bake for 1 hour 15 minutes in “micro + convection” mode on 140 °C (your baking mode on the oven may vary from mine). Don’t forget to take it out and turn the other side once half the time has passed.
- After the stipulated time the chicken will get a nice golden coating and become juicy and tender.
- Your Rice Stuffed Baked Chicken is ready to be served now.
Serve this hot and enjoy this wholesome and delicious meal with your loved ones.
Do drop me a comment telling how you like this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.