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Tandoori-style chicken with rice stuffing recipe
Tandoori-style chicken with rice stuffing recipe
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Delicious slow-cooked Indian spiced roast chicken recipe.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 small red onion, finely chopped
  • 250g pkt microwavable long-grain white rice
  • 95g chutney
  • 20.00 ml finely chopped coriander
  • 1.8kg whole chicken
  • 40.00 ml Greek-style yoghurt
  • 150g tandoori paste
  • 2 x 400g cans diced tomatoes
  • 1 cinnamon stick or quill
  • 20.00 ml ground coriander
  • 20.00 gm caster sugar
  • 70g yoghurt
Instructions:
  • In a small frying pan over medium heat, heat the oil. Add the onion and cook for 4 minutes, stirring occasionally until it softens. Transfer the onion to a medium bowl and season. Mix in the rice, mango chutney, coconut, and chopped coriander, stirring well to combine.
  • Place the chicken on a clean work surface and pat it dry with paper towels. Fill the cavity with the rice mixture and tie the legs together using kitchen string.
  • Mix half of the tandoori paste with the yogurt in a small bowl. Save the other half of the tandoori paste in the fridge. Use the remaining tandoori mixture to brush over the chicken.
  • Add the tomato, cinnamon, ground coriander, sugar, and the rest of the tandoori paste into a slow cooker. Mix well. Arrange the chicken on top of the tomato mixture. Cook covered on high for 3 hours (or on low for 5 hours) until the chicken is fully cooked.
  • Preheat the grill on high and line a baking tray with foil. Place the chicken on the tray, brush with the tandoori mixture, and grill for 4 minutes until golden brown.
  • Serve the tomato mixture on a platter with the chicken and top with additional yogurt before serving.

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