Tandoori stuffed chicken

2 whole raw baby chickens of 900 grams each.
Marinade:
0.5 cup of yogurt, 1tbsp each of paprika, tandoori masala, ginger garlic paste and salt. Adjust salt and pungency as per taste.
Stuffing:
0.5 cup basmati white rice, black pepper, salt as per taste and100 grams minced meat and some silvered almonds and pine nuts.

Clean and wash the baby chickens throughly with lemon and coarse salt. Make deep cuts all over the chickens. Mix the marinade ingredients and apply all over and into the cuts of the chicken. Marinate overnight in the fridge. Heat a tsp of butter in a cooking pot and roast the nuts till golden and remove to plate. Add a tbsp of olive oil to the same pot and brown the minced meat. Add salt and black pepper and a cup of water. When the water starts to boil add the washed and drained rice and cook on low fire till done. Mix the nuts with rice and add chopped coriander leaves and stuff the chicken with the mince meat rice and seal with toothpicks. Bake for around 45 minutes to an hour at 200 degrees centigrade. Once cooked place below grill and spoon the marinade over it and grill for 5-8 minutes on each side to get golden brown roasted chickens. Makes 5 generous portions. Serve with potato wedges, spicy grilled tomato dip, yogurt etc. Serving Size: Makes 5 servings

Number of Servings: 1

Recipe submitted by SparkPeople user AMRA19.