Ingredients:

• 2 – spring chicken, 500 g each
• 1/2 cup – Yoghurt
• 1.5 tsp – salt
• 1.5 tsp – crushed Garlic
• 1.5 tsp – finely grated Ginger
• 1/2 tsp – white pepper
• 1/2 tsp – chilli powder
• 1 tsp – Garam Masala
• 1/2 tsp – ground Fenugreek (optional)
• Red food colour (optional)
• 2 tbsp – Ghee

Method:

1. With a sharp knife cut through the skin of the chicken, down the centre, front and back. Skin the chicken and then make slits in the flesh to allow spices to penetrate.
2. To make marinade:
3. Combine yoghurt with all the other ingredients, except ground fenugreek and ghee.
4. Rub marinade all over and inside the chicken and leave for 2-4 hours or cover and refrigerate overnight.
5. Pre-heat the oven to 200 C.
6. Melt 2 tbsp ghee in a microwave-safe pan and put the two chickens in the pan, breasts downwards.
7. Spoon melted ghee over them and roast for 20 mins.
8. Turn chickens on one side and roast for 15 mins and then turn them on the other side, baste and roast for another 15 mins.
9. For the final 10-15 mins of browning, turn the chicken breast upwards and baste every 5 mins.