Stuffed Chicken Roast with Kashmiri Potato Curry

For Stuffed Roasted Whole Chicken: Saute garlic cloves, peanuts, cumin, whole coriander in a frying pan till light brown.

Remove the skin of onion and broil over open flame.

Add poppy seeds in another pan, dry it's water and saute it in 3 tablespoon oil.

Now add all the sauteed ingredients (garlic, peanuts, cumin, whole coriander, onion, poppy seeds) in a blender and blend with little oil and water.

Now add meat tenderizer powder, coriander powder, oil and a little water in a bowl. Mix well.

Marinate the chicken in salt and half quantity of prepared paste.

Add Kashmiri chilli paste and red chilli paste in remaining paste. Mix well.

Fill whole chicken with remaining paste and leave for a moment.

Tie the chicken legs with thread and pour remaining paste around the chicken.

Finally bake chicken in oven for 40 to 45 minutes.

Serve warm with potato curry.

For Kashmiri Potato Curry: Heat oil in a pan and fry whole potatoes with skin for a while.

When potatoes are brown, then take out and cut each potato in two pieces.

Add onions in same pan and fry till golden brown.

Now add poppy seeds, whole red chilli, whole coriander and white cumin seed. Saute and prepare paste.

Heat oil in another pan, add bay leaves, cinnamon, cardamom, prepared paste, ginger garlic paste, turmeric and all spice powder. Cook well.

When all mixture is cook, then add tomato puree and yogurt and cook for a while.

Then add potatoes, mix and cover it.

Garnish potato curry with coriander leaves and put all the curry in stuffed roasted chicken.