Skin the chicken (keep it whole), wash and wipe dry. Prick well all over with a fork.
Combine chilli powder, ginger-garlic paste, curds and salt. Rub all over the chicken and inside the stomach cavity. Cover and leave in the fridge overnight.
Deep fry onion in Ghee or oil till crisp. Drain on kitchen paper and crush.( reserve the Ghee or oil)
Blanch and peel the almonds. Grind them to a paste with coconut, coriander, mint and green chillies. Add turmeric and Garam Masala and lime juice. Mix in the onion
Add this mixture to chicken and let it soak for 1 hour.
Heat the reserved Ghee or oil in a thick bottomed pan and add the chicken with the Masala. Cook and stir till the chicken is brown.
Transfer the fried chicken with the Masala into a baking dish or roasting pan. Cover and bake in oven.
When the chicken is tender (about 30 minutes) remove the cover, baste the chicken with the Ghee or oil in the pan and bake without cover till it is well browned. Drain away any excess fat and serve hot.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.