Tag Archives: Christmas lunch

Whole Roasted Stuffed Chicken


I rarely prepare whole roasted chicken, but after the you tube channel, this was my first time in the making of the whole roasted chicken. Just like that thought of preparing the whole roast with stuff for this Christmas and this resulted in my roasted and stuffed whole chicken.

Whole Roasted Stuffed Chicken

Whole Roasted Stuffed Chicken

Usually most of us feel this full roast chicken as a very difficult dish, but I would say that it very easy and simple to prepare. The key to this recipe is the marinate mix and the time to marinate. Do check out the video given below for the making, and make your Christmas so special.

CLICK HERE for more Christmas recipes, CLICK HERE for Chicken Stock recipe and CLICK HERE for more Chicken Recipes

It’s Friday and I am taking it to Fiesta Friday #150 hosted by Angie@thenovicegardener.

You can also marinate the chicken overnight, but the stuffing should be done only just before you cook. The chicken was heavenly and we all loved it to the core. Don’t throw away the stock leftover after the cooking – stay tuned for the recipe…

Also do like and subscribe with us for more upcoming videos, as your appreciation would be the best booster and encouragement for me. Let me share the recipe…


  • Whole chicken (2 kg) – 1 no
  • Chicken Stock – 500 ml
  • Vinegar – 1 tbsp
  • Black Pepper powder – 2 tsp
  • Butter – 5 gm
  • Mint – 4 sprigs
  • Salt
  • For Marinate (Indian Style):
    • Yogurt / Curd – 3 tbsp
    • Lemon juice – 1 tbsp
    • Red Chilli powder – 2 tbsp
    • Coriander powder – 2 tbsp
    • Ginger-garlic paste – 3 tbsp
    • Salt
  • For Stuffing:
    • Onions – 1 no
    • Tomato – 1 no
    • Potato – 1 no
    • Boiled eggs (I am using quail) – 5 nos
    • Salt
    • Sesame / gingelly oil – 1 tsp

Making of Whole Roasted Stuffed Chicken –


  • Marination:
    • Clean the chicken and remove all the other parts inside the chicken.
    • Take a bowl, add all the ingredients given under marinate, and mix well.
    • Make small slits all over the chicken, rub marinate all over the chicken all over the nook and corner including the inner area (use your hands).
    • Marinate chicken for minimum an hour and maximum overnight. 


  • Stuffing:
    • Peel and finely chop the onions. Peel and finely chop the potato pieces, soak it in water (to avoid decolorization).
    • Heat oil in a kadai, add the onions, tomato and cook for a few mins.
    • Add the potatoes followed by ½ tsp of chilli powder, ½ tsp of coriander powder and salt.
    • Cook for few mins or until the potatoes are roasted well.
    • Add the eggs and roast for few mins.
    • Remove from flame.


  • Roasted Chicken:
    • Take the chicken and stuff it with the stuffing prepared.
    • Meanwhile, preheat the chicken to 18o degree C.
    • After stuffing, sew the chicken with twine and make sure that the stuff doesn’t comes out.
    • Place the chicken, in a baking tray, pour the stock and vinegar around the chicken, sprinkle half the quantity of pepper powder over the chicken and place few sprigs of mint over the chicken and sprinkle the rest over the stock.
    • Grill in microwave for 20 to 30 mins, for every 10 mins, turn the side of chicken upside down and continue cooking.
    • Remove from microwave, once the chicken is completely cooked.
    • Carefully remove the twine and pull out the stuff.

Serve hot by cutting them into pieces.

Note: You can use the leftover stock from the chicken as a soup.




Biryani Collections / Briyani Collections / 10+ Easy Biryani recipes (veg and non-veg)


Biryani is a mixed rice dish from the Iraqi Subcontinent. It made with spices, rice, meat or vegetables.The origin of biryani is uncertain.

The word “Biryani” is derived from Persian Language. One theory is that it originates form “Brinj”, the Persian word for rice. Another theory is that it derived from “briyan” or “beriyan” (to fry or roast).

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Biryani Collections / Briyani Collections

There are two basic types of biryani, Pakki Biryani – Rice, meat and sauce are cooked separately and then layered in the final stage of cooking. This means that the rice and the meat retain their individual taste and flavoring. The other one known as Kacchi Biryani – Raw meat and rice are both cooked together marinated in yogurt and spices and is placed at the bottom of the cooking pot and the layer of rice is placed over it.

There are many varieties of biryani under the ingredients and regions. Under ingredients: Goat/lamb/mutton Biryani, Chicken Biryani, Fish Biryani, Soya Biryani, Daal Biryani, Egg Biryani, Shrimp Biryani, and Vegetable Biryani. Under regions: Hyderabadi Biryani, Lucknowi Briyani, Ambur Biryani, Bhatkali Biryani, Dindugal Biryani, Sindhi Biryani, Karachi Biryani, Anganan Biryani, Malabar Briyani and so on.

Information Source: Collected from various sites.

Check out few of the varieties of Biryani with step by step pictorial recipes, tried out in my kitchen:

Vegetarian Biryani:

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Non-Vegetarian Biryani


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Prefect gravy for Biryani:

Click on this link for Raita Recipes: https://madraasi.com/recipes/raita/

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