Ingredients:

• 650 g – whole Chicken
• salt
• 20 g – Red Chilli paste
• 2 – lemons, juice from these
• 100 g – Yoghurt
• 15 g – Ginger paste
• 10 g – Garlic paste
• 1/2 tsp – cumin powder
• 30 g – Cream
• 1 pinch – Saffron
• 1/2 tsp – rose petal powder
• 1/2 tsp – shahi Jeera
• 1/2 tsp -green Cardamom powder
• 1/2 tsp – black Cardamom powder
• 1/4 tsp -clove powder
• 1/2 tsp – Cinnamon powder
• 1 tsp -coriander powder
• 1 tsp – black pepper Corn
• 1/2 tsp – Fennel seed
• 1/2 tsp -mace
• 1 g – Nutmeg –
• Orange colouring
• 40 g – oil

Method:

1. Take the whole chicken and wash thoroughly. Slit the flesh evenly on all sides and break the joints to make 4 pieces.
2. Rub in salt, red chilli paste and lemon juice and leave aside for 2 hours.
3. Whip the yoghurt, add all the ground spices and marinate the chicken in this for 2 hours.
4. Place in an oven at 230 C. and roast, basting (brushing) with the oil regularly till done. Turn the chicken well so as to cook all the sides.
5. Serve hot.

Recipe courtesy of Sify Bawarchi