Stuffed Chicken

I saw this yummy recipe in My treasure...My pleasure and decided to give it a try with few modifications.

Ingredients:

For marination and shallow frying chicken:

1. Chicken-1, small
2. Lemon juice - of one lemon
   
3. Kashmiri Chilly powder-2 tsp
4. Coriander powder-2 tsp
5. Chicken masala-1 tsp
   
6. Pepper powder-1/2 tsp
7. Ginger garlic paste-1 tsp
8. Salt
   
9. Cloves-3
10. Cardamom-4
11. Cinnamon sticks-3
12. Oil for frying
    

For gravy and filling:

1. Onion-2 medium, thinly sliced
2. Tomato-1 medium, chopped
3. Potatoes-2 medium, sliced lengthwise
4. Ginger -1/2 inch piece, chopped
5. Garlic-4, chopped
6. Chilly powder-1/2 tsp
7. Coriander powder-1 tsp
8. Chicken masala-1 tsp
9. Fennel powder-1/2 tsp
10. Cumin powder-1-2 pinch
11. Coconut milk-2 tsp
12. Salt
13. Curry leaves

For garnishing:
Cilantro
Lemon wedges
Tomato slices


Method:

Marination and shallow frying:

1. Clean chicken, make few gashes. Make a paste of ingredients 2-8. Rub this all over the chicken (inside and outside) and keep it for at least 4 hours in refrigerator (overnight is the best).
2. Heat oil in a pan and fry cloves, cardamom, cinnamon sticks. In to this place the whole chicken and shallow fry for 5 min each side and keep aside.

For gravy and filling:

1. In the same pan fry onion, chopped ginger and garlic, add all the masala powders and saute for a while. Add tomatoes and cook covered. Finally dilute the coconut milk in 1/4 cup of water and add into the gravy. Boil off any excess water. The gravy should be thick.
   
2. Fry potato slices in oil and combine with the above gravy.

Stuffing chicken:

1. Bake the marinated chicken at 400 F for 20 min each side. Push half of the filling to the cavity and remaining spread in the baking tray. Finally bake for 10 more min at 400 F. Garnish with cilantro and slices of tomato and lemon.

Tips: Reduce the amount of chilly powder if you want to make it less spicy