Full Chicken (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 - ½ Tsp
Cream - 30 Gms
Saffron - A Pinch
Rose Petal Powder - ½ Tsp
Shahi Jeera - ½ Tsp
Green Cardamom Powder - ½ Tsp
Black Cardamom Powder - ½ Tsp
Clove Powder - ¼ Tsp
Cinnamon Powder - ½ Tsp
Coriander Powder - 1 Tsp
Black Pepper Corn - 1 Tsp
Fennel Seed - ½ Tsp
Mace - ½ Tsp
Nutmeg - 1 Gm
Orange Colour (bush) - To Colour
Oil - 40 Gms
Preparation:
Take The Full 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 230o C. And Roast, Basting (brushing) With The Oil Regularly Till Done. Turn The Chicken Well So As To Cook All The Sides. Serve Hot.
