Ingredients:

• 1 whole Chicken
• 1-inch – Raw papaya
• 1 whole pod – Garlic
• 4 – Red dry seeded chillies
• 3 – Peppercorns
• 1/2 inch – Cinnamon
• 1/2 tsp – Roasted Cumin seeds
• 1/2 tsp – Turmeric powder
• 1/2 cup – Yoghurt
• Salt
• 2 tsp – Oil
• 1/2 cup – Hot water

Method:

1. Mix the masala paste with yoghurt and salt and apply it to the chicken. Refrigerate overnight.
2. Next day, bring it to room temperature.
3. Heat oil in a kadai and saute the chicken all over until it turns brown.
4. Place the chicken in a serving dish, and pour 1/2 a cup of water on it and microwave covered for 10 minutes on high.
5. After 10 minutes, turn the chicken over and if the water has dried up, add another 1/2 cup and microwave covered for another 10 minutes.
6. Take a rough test by pinching the meat between leg and breast to check whether the meat has been cooked or not.
7. If not, cook for another 2-3 minutes.
8. After this let, the chicken stand for 5 minutes.
9. Place the whole bird on a serving plate and garnish with tomato and onion slices. It is now ready to be carved.

Recipe courtesy of Sify Bawarchi