Indian stuffed masala chicken

Ingredients 14
Servings 6


  • 2
    chicken, giblets removed
  • salt and milled black pepper
  • 50
    masala seasoning
  • oil for basting
  • 250
    chicken livers, chopped
  • 75
  • 30
    olive oil
  • 1
    sprig fresh thyme, leaves, finely chopped
  • 4
    fresh mint leaves, finely chopped
  • 6
    coriander leaves, finely chopped
  • salt and milled back pepper
  • 1
    slice white bread (crust removed) soaked in milk
  • 1
    egg, beaten


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.

Read more on: poultry  |  roast

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