- 5 Kg. whole chicken (with skin)
- 3 Tbsp. butter
- 2 cloves of garlic
- 2 Tbsp. Thick black soy sauce
- 1 Tbsp. pepper powder
- 1 Tbsp. chilli powder
- I 1/2 Tsp. salt
- 2 Tbsp. thick tamarind ju ice
- 2 Liters boiling water
Cook the whole chicken in boiling water for 20 minutes. Remove and pat dry with kitchen towel both inside and outside.
Grind garlic, pepper powder, chilli powder in tamarind juice and salt to a fine paste. Saute the mixture in butter till aroma releases. Add soya sauce and mix thoroughly and allow it to cool. Coat the chicken with the mixture both inside and outside and leave it to marinate for half an hour. Keep the rest of the mixture for basting the chicken while roasting.
Preheat the oven to 180 degree celsius and place the chicken in a roasting pan and bake it for an hour. Baste the chicken every 15 minutes with the left over sauce. Remove from the oven, allow to cool and carve out pieces and serve.
Courtesy: Quick & Easy Flavors by KV Sutha