Name: Indian stuffed masala chicken
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg chicken; salt and freshly ground black pepper; 50.00 ml masala; oil for basting; 250.00 g chicken livers chopped; 75.00 ml butter; 30.00 ml fresh chillies 573; 1.00 fresh thyme finely chopped; 4.00 fresh mint finely chopped; 6.00 fresh coriander finely chopped; salt and freshly ground back pepper; 1.00 bread white sliced, soaked in milk; 1.00 eggs beaten

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Ingredients (13)

2.00 kg	chicken
	salt and freshly ground black pepper
50.00 ml	masala
	oil — for basting

STUFFING

250.00 g	chicken livers — chopped
75.00 ml	butter
30.00 ml	fresh chillies — 573
1.00	fresh thyme — finely chopped
4.00	fresh mint — finely chopped
6.00	fresh coriander — finely chopped
	salt and freshly ground back pepper
1.00	bread — white sliced, soaked in milk
1.00	eggs — beaten

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Method:

STUFFING: Sauté chicken livers and onion in butter and olive oil until livers are cooked but still slightly pink at centre. Add herbs and seasoning, stir and remove from stove. Allow to cool, add bread and egg, mix well and set aside.
Trim chicken, remove and discard excess fat. Season chicken and coat with masala. Stuff with liver and herb mixture. Brush with oil, place on a rack in a roasting pan and roast at 220 ºC for 60 minutes, basting chicken with oil and turning from time to time to roast crisply and evenly.