Roast Chicken

Recipe Ingredients

• Whole chicken  1
• Carrot  1
• Capsicum  1
• Chicken cubes  2
• Onion  4
• Potatoes  ½ kg
• Garlic cloves  10 – 12
• Thyme  1 tsp
• Salt  to taste
• Chili powder  1 tbsp
• Oil  4 tbsp
• Yellow color  a pinch
• Black pepper powder  ½ tsp
• Almond ground  25 gm
• Pistachio ground  25 gm
• Lemon juice  3 tbsp
• Tamarind pulp  ¼ cup
• Aluminum foil  as required

Recipe Method

1. Heat 4 tbsp oil in a pan, add 2 chicken stock cubes, 1 tsp thyme, salt to taste, 1 tbsp chili powder, 1 tsp yellow color, ½ tsp black pepper, 3 tbsp lemon juice and ¼ cup tamarind pulp.
2. Mix well. Marinate whole chicken with the paste.
3. Finely chop 1 carrot, 1 capsicum, 4 onion, ½ kg potatoes, and 10 – 12 cloves of garlic.
4. Stuff whole chicken with the chopped vegetables.
5. Sprinkle top with 25 gm chopped almond and 25 gm chopped pistachios.
6. Wrap with a piece of aluminum foil. Bake in a preheated oven on 200 degrees for 25 – 30 minutes.
7. Now remove from oven, cut into 4 pieces and serve with boiled rice.