I love roasting, particularly on the weekend, so that I can spend time with family rather than in the kitchen. With this frame of mind, this weekend I roasted the whole chicken with yogurt and a variety of spices. I served it with herbs and pine nuts.

Ingredients:

• One whole chicken, cut into 4 pieces
• 1 tablespoon garlic and ginger paste
• 1 cup whole yogurt
• 1 tablespoon sour cream
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon all-spice powder
• 1 teaspoon paprika powder
• ½ teaspoon nutmeg powder
• ½ teaspoon mace powder
• 2 tablespoons lime juice
• 1 teaspoon cornstarch
• 1 cup chicken broth
• 1 cup crispy golden fried onions (deep-fry thinly sliced onions or use ready-made)
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander, and
• 2 teaspoons crushed red chili flakes; combine and roast on a low flame, then grind into a powdered form)
• 2 tablespoons melted butter (for pan-frying)
• ½ cup pine nuts
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 3-4 fresh green chilli, medium size, chopped
• Heavy-duty foil as needed
• Salt according to taste

Method:

Generously coat the chicken pieces with fresh lime juice. Set aside for 30 minutes in the refrigerator.

Marinating:

In a large bowl mix together garlic and ginger paste, red chili powder, turmeric powder, crispy golden fried onions, yogurt, roasted combination of spice powder, nutmeg, mace, paprika powder, all-spice powder, and salt to form a smooth paste. Then coat the paste all over the chicken pieces, cover, and keep them in the refrigerator for 2-3 hours.

Baking process:

Preheat the oven at 400-degrees Fahrenheit. Cut 12-18-inch pieces of heavy-duty foil. Transfer the marinated chicken pieces in the middle of the foil. Fold the chicken pieces with foil. Ensure the edges are sealed properly. Place the chicken pieces in the baking dish. Bake the chicken for about 30 – 45 minutes. While roasting, chicken will release water. Reserve that water for preparing gravy in a separate bowl. Heat a heavy bottom pan over medium heat, then add melted butter. Fry chicken pieces until they turn golden brown per side. Set aside.

Preparing the gravy:

Heat a saucepan over medium heat, then add the remaining gravy with chicken broth. Bring to boil, then add cornstarch, sour cream. Reduce heat, then rapidly stir for 3 -4 minutes. Adjust the salt and turn off the heat. Transfer the chicken pieces in the serving dish, then spread gravy on top. Sprinkle with cilantro, mint, green chili, and pine nuts.

Tip: dissolve cornstarch in one tablespoon water before mixing in the gravy.