Ingredients:

• 2 – spring Chicken about 500 gm each
• 1 cup – Yoghurt
• 1 tsp – salt
• 1 tsp – crushed Garlic
• 1 tsp – finely grated fresh Ginger
• 1 tsp – white pepper
• 1 tsp – chilli powder
• 1 tsp – Garam Masala
• 1 tsp – ground Fenugreek
• Red food colour
• 2 tbsp – Ghee

Method:

1. Poke the flesh of the chicken with a fork to make easy marination.
2. To make marinade:
3. Mix yogurt with all the other ingredients, except ground fenugreek and ghee.
4. Rub marinade all over, cover and refrigerate overnight.
5. If cooking on a barbeque, make sure fire has had time to burn down to glowing coals and cut chicken in halves lengthways.
6. Place chicken on a rack about the coals and allow to cook until tender, turning the pieces so they cook on both sides.
7. If cooking in an oven, use a hot oven pre-heated to 200 degree C.
8. Melt 2 tbsp ghee in a roasting pan, put the two chickens in the pan, side by side, breasts downwards.
9. Spoon melted ghee over them and roast in oven for 20 mins.
10. Turn chickens on one side and roast for another 15 mins. Then turn them on the other side, baste again and roast for a further 15 mins.
11. For the final 10-15 mins of browning, turn the chicken breast upwards and baste every 5 mins.
12. If oven has a rotisserie, cook the chicken on this.
13. It will still be necessary to baste the chicken as the skin has been removed.

Recipe courtesy of QC Team