Ingredients: 1 whole chicken ½ tablespoon red ginger garlic masala 1 tablespoon crushed garlic 1 teaspoon salt ½ teaspoon lemon pepper 1 teaspoon chilli powder ¼ teaspoon turmeric powder 1 teaspoon dhana Jeeru (Cumin) powder 1 teaspoon Bbq spice ½ teaspoon dried mixed herbs 1 tablespoon lemon juice 1 tablespoon mustard sauce 1 tablespoon tomato sauce 1 tablespoon tikka sauce 2 tablespoon chopped coriander 2 tablespoon oil
Also needed- 2 tablespoon oil 1 heaped teaspoon saffron threads 2 drops saffron essence 2 tablespoon hot water 2 tablespoon mayonnaise
Method: 1. Marinate chicken and keep in fridge overnight. 2. In a deep pot/ oven dish, pour in oil. 3. Place in chicken (reserve marinade) and cook in moderate oven, turning over, until done. 4. Seep saffron threads in hot water. 5. Pour marinade into a saucepan. And reduce till thickened. 6. Add saffron threads, essence and mayonnaise. 7. Heat through, then pour half of sauce over roast chicken. 8. Place oven on grill and charr the top of chicken a little. 9. Serve with potatoes & roti. 10. Pour remainder sauce into a gravy boat and serve with roast chicken.
Note: to see if chicken is cooked, check the doneness of the meat between the joints.