Bhareli Marghi

Name: Bhareli Marghi
Prep time: 35 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1200 g whole chicken (skin on, cleaned and patted dry, butterflied or pocket cut for stuffing); 75 g chicken liver (cleaned and finely minced); 75 g chicken gizzard (cleaned and finely minced); 2 pcs egg (hard-boiled, peeled and halved); 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 2 tbsp mint leaves (chopped); 1 tsp garam masala; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chili powder; 1 pinch turmeric powder; 2 tbsp lime juice; 2 tbsp ghee (for basting and roasting); 1 pinch salt; 0.25 cup water (for the roasting pan)

RATING

4.3/5(28)

TASTE SCORE

9/10

A stunning Parsi wedding dish where a whole chicken is stuffed with a fragrant, mildly spiced mince of chicken liver and gizzards, onions, and herbs. The bird is sewn up, rubbed with a simple spice paste, and roasted until the skin is golden and crisp while the stuffing inside stays juicy and flavourful. A true celebration centrepiece.

PREP

35m

COOK

SERVES

1 PIECE

602 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the chicken for stuffing.
1.Clean the chicken thoroughly inside and out. Pat very dry with paper towels.
2.Carefully loosen the skin over the breast and thighs by inserting fingers gently between skin and meat.
3.Rub the entire bird with half the lime juice and a pinch of salt. Set aside to rest.
prep · ~2 min
Mix the spice paste for the rub.
In a small bowl, combine the garam masala, coriander powder, cumin powder, red chili powder and turmeric. Mix in the remaining lime juice to create a thick, fragrant paste.
saute · ~20 min
Cook the stuffing mixture.
1.Heat 1 tbsp ghee in a pan over medium heat. Add onions and sauté until golden brown (8-10 min).
2.Add ginger-garlic paste and green chili. Sauté until the raw smell disappears (1 min).
3.Add minced liver and gizzard. Cook, stirring often, until the mince is opaque and any water evaporates (8-10 min).
4.Turn off the heat. Fold in the chopped coriander, mint, and half the prepared spice paste. Let the mixture cool completely.
5.Once cool, gently mix in the halved boiled eggs. Season with a small pinch of salt.
TIPDon't skip cooling the stuffing: hot stuffing will partially cook the chicken from inside and the texture suffers.
assemble · ~10 min
Stuff and truss the chicken.
1.Preheat the oven to 180°C (350°F).
2.Fill the body cavity of the chicken loosely with the cooled stuffing mixture.
3.Sew the cavity closed with kitchen twine or pin it shut with toothpicks. Tie the legs together.
4.Rub the remaining spice paste all over the outside of the chicken, pushing some under the loosened skin.
bake · ~78 min
Roast the chicken to golden perfection.
1.Place the stuffed chicken breast-side up in a roasting pan. Pour the water into the bottom of the pan.
2.Roast for 45 minutes. Baste the chicken with the pan juices and drizzle the remaining 1 tbsp ghee over the skin.
3.Continue roasting for another 25-35 minutes, basting once more, until the skin is deep golden and the juices run clear when pierced.
4.Check for doneness: the thickest part of the thigh should register 74°C (165°F).
TIPResting the bird after roasting is crucial. Tent with foil for 10 minutes so the juices redistribute and the stuffing sets.
rest · ~10 min
Rest the chicken before carving.
Remove the chicken from the oven and let it rest, tented with foil, for 10 minutes. This allows the juices to settle back into the meat.
serve
Carve and serve with pan juices.
Snip off the twine, carve the chicken into 4 large pieces ensuring each portion gets a share of the savory stuffing and half a boiled egg, then spoon the sticky pan juices over the top.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken extremely dry before stuffing to ensure the skin crisps up during roasting.
2
Let the stuffing cool completely before stuffing the bird — hot filling can cause uneven cooking and a soggy texture.
3
Push the spice paste under the loosened skin for maximum flavor penetration and a golden, crackling crust.
4
Use a meat thermometer to check the thickest part of the thigh reaches 74°C (165°F) for safe and juicy meat.
5
Rest the roasted chicken tented with foil for 10 minutes so the juices redistribute and the stuffing sets firmly for clean carving.
6
Save the pan juices — they are intensely flavored and make a quick, delicious sauce to spoon over each serving.

RECIPE VARIATIONS

Adapt it for your goals.

mild & nutty

Mild & nutty

Swap chicken liver and gizzard for finely chopped mushrooms and toasted cashews — perfect for those who prefer a vegetarian stuffing or a milder, earthier flavor.

zeresht (barberry) twist

Zeresht (barberry) twist

Stir in 2 tablespoons of dried barberries (zeresht) with the herbs for a classic Parsi sweet-sour tang that cuts through the richness of the mince.

low fat version

Low-fat version

Replace half the ghee with a light spray of oil and skip the basting step; the stuffing stays moist from the liver and eggs, so the result is still flavorful but leaner.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Chicken liver and gizzards are excellent sources of heme iron, which is highly absorbable and supports healthy blood and energy levels.

✓

High-Quality Protein

Both the whole chicken and the organ-meat stuffing provide complete protein with all essential amino acids, aiding muscle repair and satiety.

✓

Packed with B Vitamins

Liver is loaded with B12, folate, and riboflavin, all crucial for nervous system health and red blood cell production.

✓

Good Source of Zinc

Gizzards contribute zinc, a mineral that supports immune function and wound healing.

QUESTIONS?

Frequently asked questions

No — this recipe relies on the whole bird's cavity for stuffing and its skin for basting; boneless breasts will dry out and cannot hold the filling properly.

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