1 whole chicken 2-3 pounds
4 tbp butter
¼ cup ginger paste
½ cup garlic paste
½ cup onion paste
¼ cup green chili paste
½ cup butter
½ cup chopped coriander leaves
½ cup mint leaves
1/2 cup yogurt
2-3 drops of food coloring (optional
Salt to taste
2 tbp turmeric powder
3 tbp of cumin powder
3 tbp of Red chili powder
2 tbp of dry mango powder
4 tbp of garam masala powder
4 tbp of chat masala
· Mix all the dry ingredients together with onion, ginger, garlic, butter, yogurt, food coloring (optional) mint--coriander leaves and salt to form a paste.
· Clean the hollow cavity of the chicken by taking discarding the giblets. Wash the chicken in water and pat dry with paper towel.
· Rub the bird with the paste on the inside of the skin making sure not to rupture the skin and also the hollow cavity of the chicken. Try to get inside the skin as much as possible and set the chicken aside for few hours. Rub the chicken with butter and lemon juice and set aside for a few more hours. Let the chicken marinate for at least six hours or more.
· Heat the oven to 425F
Fold the wings of the bird under its arm.
With the help of a kitchen twin tie the legs closing the inner cavity.
Place the chicken on a roasting pan and cover the pan with aluminum foil.
Place the roasting pan inside the oven and roast the chicken covered for an hour.
After an hour carefully open the oven and take off the aluminum foil.
Return the chicken back to the oven and lower the temperature of the oven to 375F.
Cook uncovered for twenty minutes or until it turns golden brown.
Pierce the chicken with a meat thermometer to check if done.
Take the chicken out of the oven and place it on a platter.
Do not cut into the chicken for the juices might run out and the chicken will be left dry.
Let sit for half hour and then cut the chicken into sections with a knife and scissor if needed.
Serve with green coriander chutney.