dinner · everyday
Dough-baked stuffed chicken with almond yogurt sauce
A home take on Punjabi atta chicken: spiced chicken stuffed with a boiled egg, part-roasted, coated in a rich almond-cashew yogurt sauce, sealed in whole wheat dough and baked.
- Time
- 180min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
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Shopping list
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Equipment
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Method
-
1
Marinate the chicken in the yogurt, ginger-garlic paste, chili, garam masala and salt for at least 4 hours.
-
2
Blend the plain yogurt, almonds, cashews, poppy seeds and half the fried onions into a thick sauce.
-
3
Put the boiled eggs in the cavity. Roast the chicken at 200°C (400°F) for 30 minutes so it is partly cooked.
-
4
Mix the flour, salt and water to a firm dough. Rest 20 minutes.
-
5
Set the chicken on a sheet of baking parchment. Coat with the almond sauce, scatter with the remaining fried onions and drizzle with saffron milk and ghee.
-
6
Roll the dough into a large sheet and wrap the chicken completely, sealing well. Brush with beaten egg.
-
7
Bake at 170°C (340°F) for 55-60 minutes until the crust is golden. Break the crust open at the table.
