Serves: 4
Total Calories: 3,433

1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
2 1/2 to 3 pounds chicken (1 whole)
1 cup nonfat plain yogurt, whisked until smooth
2 teaspoons vegetable oil
1/4 cup finely chopped fresh cilantro, including soft stems
1 1/2 tablespoons ground coriander
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon ground cumin
1 teaspoon ground fennel seeds
1 teaspoon green cardamom seeds
1 teaspoon cayenne pepper
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
3 cloves
2 sticks cinnamon (1-inch), broken lengthwise
2 tablespoons minced fresh mint leaves
1/4 cup Crispy Fried Onions

1. Prepare the ginger-garlic paste. Leaving the chicken whole, remove all the skin and make deep, 1 1/2-inch cuts all over the chicken--3 on each breast, 3 on each thigh, and 2 on each drumstick.

2. In a large non-reactive bowl, mix together the yogurt, oil, cilantro, ginger-garlic paste, all the ground spices, and salt. Add the chicken and mix well, making sure the marinade reaches inside the cavity and the cuts. Cover and marinate at least 2 and up to 24 hours in the refrigerator.

3. Preheat the oven to 400°F. Place the chicken, breast side down, in a roasting pan (or a heavy metal tray or a casserole dish) and pour any marinade over the chicken. Toss in the cloves, cinnamon, and mint.

4. With heavy-duty foil, make a tent over the chicken and place on the center rack of the oven. Roast about 40 minutes, or until golden. Reduce the heat to 375°F, turn the bird over (breast side up), and roast, basting occasionally with the pan juices, until the breast side is well-browned, 20 to 25 minutes.

5. While the chicken is cooking, prepare the fried onions. Remove the chicken from the oven and allow to stand about 5 minutes. Transfer to a serving platter, garnish with fried onions, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 3,433
Calories from Fat: 2,920

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