A whole chicken marinated in yogurt and spices, stuffed with a spiced egg filling and roasted — the grand Nawabi preparation of Bhopal made for Eid and weddings.
Ingredients
1 whole chicken — about 1.2 kg, scored deeply all over
For marinade:
1 cup yogurt
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp garam masala
1 tbsp oil
For stuffing:
3 eggs — hard-boiled, peeled and kept whole
3 medium onions — finely sliced, fried deep golden (birista)
2 tbsp raisins
2 tbsp cashews
1/2 tsp cardamom powder
Salt
For basting: 3 tbsp ghee + 1 tbsp kewra water
Method
Apply marinade vigorously into every cut and under the skin where possible. Marinate 6 to 8 hours.
Combine all marinade ingredients. Score the chicken deeply all over.
Make stuffing: combine fried onions (birista), raisins, cashews and cardamom powder.
Season with salt. Mix well. Stuff this mixture into the cavity along with the 3 whole hard-boiled eggs.
Close the cavity with toothpicks or trussing thread.
Place the stuffed chicken on a roasting rack.
Roast at 200°C for 50 to 55 minutes, basting every 15 minutes with ghee mixed with kewra water.
The chicken is done when the juices run clear when pierced at the thigh joint.
Rest 10 minutes before serving whole on a platter. Carve at the table.