Ingredients:

• For Chicken Roast:
• Chicken – 1, about 1 kg
• Vinegar – 2 tbsp
• Tomato puree – 2 tbsp
• oil – 2 tbsp
• worcestershire sauce – 1 tbsp
• chili powder to taste
• pepper to taste
• salt to taste
• For Filling:
• Butter – 4 tbsp
• Garlic – 3 flakes, crushed
• Onion – ½ cup, chopped
• green chilies – 2 tsp, chopped
• cooked Green peas – ½ cup
• mashed Potato – ½ cup
• Coriander leaves – ¼ cup, chopped
• Mint leaves – ¼ cup, chopped
• Milk – 2 to 3 tbsp
• pepper to taste
• salt to taste

Method:

1. For Chicken Roast:
2. Clean the chicken and wipe dry.
3. Rub inside and outside with salt, pepper and chili powder.
4. Combine remaining ingredients and pour over the chicken.
5. Marinate for 3-4 hours.
6. For Filling:
7. Melt butter, add garlic, fry till fragrant.
8. Add onion and green chilies and saute lightly.
9. Add green peas, potatoes, salt pepper, coriander and mint.
10. Add milk and mix well.
11. Stuff the chicken with the filling and close the opening at the tail.
12. Place chicken in a baking dish and brush with remaining marinade.
13. Bake in hot oven (200 degrees centigrade) for 20 minutes.
14. Reduce the temperature to 180 degrees centigrade and bake till the chicken is cooked. (To test piece the chicken thigh with the a fork.
15. The juices will run clear if the chicken is cooked.)
16. For Gravy:
17. Combine the pan juices with 1 cup of chicken sauce.
18. Add 2 Tbsp of corn flour and simmer for 2-3 minutes. Taste and correct the seasoning.