Although this blog has been dormant for some time, my passion and love for cooking have not faltered one bit! My desire to share my recipes and start this blog came shortly after my father passed away in 2009. It was a kind of therapy in a way and a connection to my father as we shared a love of good food and generous hospitality. Since I began the blog, much has changed and my culinary curiosities in other cusines have certainly widened and have immersed themselves within my day to day cooking.
I have been cooking and baking for friends and family for years as well as enjoying doing this professionally in the past. Recently, I have been encouraged /badgered by friends to start sharing my cooking again via a supperclub. And so this in turn has triggered my desire to start blogging and sharing recipes again! The supperclub will be coming…. more information on that soon. I also have a new instagram account @amuseyobouchesupperclub so please do join me there for lots of recipe testing and deliciousness! In the meantime here is a Punjabi style roast chicken recipe that has been a family favourite, but this time I decided to stuff it and in this I discovered the brilliance of barberries in rice- a typically Persian way to utilise barberries. Oh and the way their sweet/sourness complements the tandoori chicken with the smokiness of the black cardamon in the rice is just perfect!
My Tandoori Roasted Chicken Stuffed with Black Cardamon Scented Rice & Barberries
Serves 3-5 depending on the size of the chicken
1 medium to large roasting chicken deskinned (skin is almost always removed in Indian cooking, but the marinade will keep it moist in place of the skin)
50g melted butter for basting
25g ginger grated (1.5 inches)
25g garlic grated (about 6 cloves)
3-4 green chillies minced (remove seeds to reduce heat)
100g thick Greek yoghurt
1/2 tsp black pepper
2 heaped tsp ground coriander
1 1/2 tsp medium hot red chilli powder or to taste (my preference is Kashmiri deggi mirch)
1 heaped tsp ground cumin
1 1/2 tsp garam masala (a punjabi style one works best)
1 heaped tbsp kasoori methi (dried fenugreek leaves)
2 tsp salt or to taste
1 – 2 tsp beetroot powder (this is optional and for colour rather than flavour)
You will have some leftover after stuffing the bird , but you will be happy for that and you can serve it with the meal as everyone will want more!
150g basmati rice
30g barberries soaked in water for 10 mins
2 tsp sugar
20g fried onions (you can use store bought or fry your own. About half a medium onion fried until golden will do)
1 tsp cumin seeds
1 black cardamon pod
1 inch cinnamon
1 bay leaf
2 tbsp ghee
1 tsp salt or to taste
285g water (I would usually add 300g for 150g of rice, but I don’t want the rice to overcook so I reduce it a little)
First marinate the chicken. It’s best to do this overnight for the flavours to seep into the flesh of the chicken.
1. Take all the marination ingredients and put them into a food processor and blend to a paste. If you don’t have a food processor ensure the garlic, ginger and chillies are minced finely and mix them well with the rest of the ingredients in a bowl.
2. Stab the flesh of the chicken all over to allow for the marinade to seep into the meat. Then slather this thick marinade all over, inside and out of the chicken. Cover and leave to marinate in the fridge for at least 2 hrs, preferably overnight.
You can make the rice in advance as it should be cool when you stuff the chicken.
1. In a pan heat 1 tbsp ghee and add the cumin seeds, black cardamon, bay leaf and cinnamon stick. Let the cumin pop and add the rice. Stir to coat the rice.
2. Add the fried onions, salt and water. Taste the water to check the salt. Bring to the boil, cover, turn the heat to the lowest setting and cook for 10-12 mins. You don’t want the rice to be overcooked. Firmer is better as it will absore more moisture from the chicken.
3. While the rice is cooking in another pan heat the remaining tbsp of ghee and on medium heat add the drained barberries and the sugar. Cook until they plump up. If you are adding the cashew nuts you can add them in now and turn off the heat.
4. Once the rice is done, use a fork to separate the grains and fold in the barberry mixture to incorporate. Leave rice to cool.
Once you’re ready to cook the chicken heat the oven to 160c. You will cook the chicken depending on the weight of the chicken. I usually cook it at the lower temperature for most of the required time, but for the last 15 mins I crank up the heat to the highest or put the grill on for 10 mins to create a tandoori bbq look.
Take the chicken from the fridge and put it into a roasting pan. Carefully pack the cavity with the cooled rice, tied the legs together to keep the rice in (toothpicks also work!), tuck the wings into the bird and baste the bird with the melted butter without agitating the marinade too much. I usually pour it over with a spoon. Put the chicken in the oven for the required time as I have mentioned above. When it’s done allow it to rest for 10 mins before serving. Serve with the remaining rice, and vegetables of your choice. Butter roasted potatoes with a sprinkle of cumin will make this a proper Sunday (or any day) roast. Check my Instagram feed for a delicious way to use up any left over tandoori chicken!