Kurzi Chicken

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Ingredients

Serves 4

3 pints of live natural yogurt
3 Tablespoon Cumin powder
3 Tablespoon garam massala
3 Teaspoon Coriander powder
2 Teaspoon Turmeric powder
3 Teaspoon chilli powder
Juice 3 lemons
24 cloves garlic - crushed
4 inches grated ginger
Red food colouring
1 whole chicken skinned
1Lb lamb mince
1 finely chopped onion
1 Lemon
vegetable oil
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We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Remove the skin from the chicken and make several deep scores across the breast and thighs using a sharp knife. Marinate the chicken in the marinade for 24-60 hours. Retain 1 cup marinade for the mince. Preheat the oven to it's highest heat for at least 20 minutes. Stir fry the chopped onions until translucent, add the mince and retained marinade and stir fry until cooked (20-30 minutes). Shake off excess marinade and Stuff the chicken with the mince mixture then place it in the oven in a roasting dish. Pour over a little vegetable oil. Cook at 200 degrees for 60 minutes then cover the chicken with tin foil and cook for a further 30 minutes. Baste the chicken regularly with the oil every 20 minutes or so, serve with a wedge of lemon. Ensure chicken and mince stuffing are cooked through before serving. You can precook the mince in a frying pan and stuff hot into the chicken to reduce risk and cooking time.

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