Stuffed Chicken Roast

Stuffed chicken roast uses a potato-peas filling.

Cooking is done on a stovetop. So you don’t have to turn your oven on.

This yummy preparation goes with a side of green salad.


1 medium  chicken
3 medium  potatoes
2 onion
1 cup peas

3 green chillies
1 tsp ginger garlic paste
1/2 tsp pepper powder
1/4 tsp cinnamon powder
1/4 tsp sugar
1 tbsp vinegar
6 tbsp oil
Salt  to taste
Few coriander and mint leaves


Clean chicken. Slit lengthwise 2 -3  inches underside.  Apply  a little salt inside and out.

Mince onion, green chillies and ginger. Chop coriander and mint  leaves. Boil peas.

Boil and mash potatoes.

In  a pan,  heat  2 tbsp  oil. Saute onion, chilli and ginger garlic paste till golden brown. Add peas, potatoes, coriander leaves, mint  leaves, sugar, vinegar, salt and pepper. Keep stirring  for 5  minutes. Allow  to cool.

Stuff  the chicken with this mixture through  the  slit. Stitch  up  slit  with a  strong  needle  and thread.

Heat  remaining  oil in  cooker. Add  stuffed  chicken and brown well on all sides. Add a pinch of salt and 1 cup of water. Close the lid. Place  cooker  on  maximum  heat.  Bring  to  full cooking  pressure. Reduce  to  medium  heat   and  cook  for  10 minutes . Open  cooker  immediately  after  releasing  steam.

Place on stove and allow water to dry out if any.

Leave a Comment