Whole Chicken (With Skin)

Description:
A showstopper dish—whole chicken with skin, marinated in Indian spices and slow-roasted until tender inside and crisp outside. Inspired by Mughlai flavors, perfect for celebrations and family feasts.

Ingredients (for 4 people):

• 1 whole chicken (1.2–1.5 kg, with skin)

• 1 cup thick curd

• 3 tbsp ginger-garlic paste

• 2 tbsp red chili powder

• 1 tbsp turmeric powder

• 1 tbsp garam masala

• 1 tbsp cumin powder

• 1 tbsp coriander powder

• 1 tbsp lemon juice

• 4 tbsp mustard oil or ghee

• Salt to taste

Steps to Prepare:

1. Clean chicken, pat dry, and make deep cuts across the breast and thighs.

2. Prepare marinade by mixing yogurt, spices, mustard oil, and lemon juice.

3. Rub marinade inside and outside the chicken. Marinate overnight for best flavor.

4. Preheat oven to 180°C.

5. Roast chicken for 1–1.5 hours, basting with melted butter every 20 minutes.

6. Rest for 10 minutes before carving.

Serving Suggestion:
Place whole chicken on a platter, surround with roasted vegetables and lemon wedges. Serve with butter naan or biryani.