Ingredients:
1 chicken – whole, with skin
50 ml lemon juice
1 tsp garlic paste
1 1/2 tsp Kashmiri mirch
50 ml oil
Marinate
2 large onions – sliced and fried in oil until crisp
150 ml yoghurt
2 tbsp ginger paste
1 ground onion
1 tsp cumin powder
1/4 tsp cinnamon powder
2 ground cloves
6 ground green cardamoms
10 ground black peppercorns
1 tsp salt
Stuffing
3 quartered onions
1 tsp chopped ginger
1 tsp chopped garlic
1/2 tsp powdered cloves
3 chopped green chillies
Basting
50 ml honey
25 ml oil
Method:
Make gashes over chicken. Mix lemon juice, garlic and chilly powder. Rub the mixture over the chicken. Set aside for an hour.
Grind fried onions and mix well with the other ingredients for marinating. Rub 2/3 of the resulting paste over and inside the chicken.
Mix the remaining marinade with the ingredients for the stuffing. Fill chicken with the stuffing. Place in a roasting tin.
Roast at 220 degree C, basting with the juices. Cook for around 25 minutes or until tender.
Coat with honey and return to the oven for another 10 minutes.
Brush with oil before serving.
