Ingredients: Chicken Whole (650 gms) - 1 no Salt - to taste Red Chilli Paste - 20 gms Lemon Juice - 2 lemons Yoghurt - 100 gms Ginger Paste - 15 gms Garlic Paste - 10 gms Cummin Powder - 1/2 tsp Cream - 30 gms Saffron - a pinch Rose Petal Powder - 1/2 tsp Shahi Jeera - 1/2 tsp Green Cardamom Powder - 1/2 tsp Black Cardamom Powder - 1/2 tsp Clove Powder - 1/4 tsp Cinnamon Powder - 1/2 tsp Coriander Powder - 1 tsp Black Pepper Corn - 1 tsp Fennel Seed - 1/2 tsp Mace - 1/2 tsp Nutmeg - 1 gm Orange Colour (Bush) - to colour Oil - 40 gms

Preparation :

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

(Serves - 4)

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