Chicken – 1, medium, skinned, about 1 1/2 kg
Raw Papaya Milk – 6 drops
Red Chilli Powder – 1 tsp
Salt as per taste
Curd – 1 kg
Onions – 3, finely sliced
Ghee – 1 cup
Ginger – 1 tblsp, ground
Garlic – 1 tblsp, ground
Garam Masala Powder – 1 tsp
Saffron – 1/2 tsp, soaked in 1 tblsp milk
Juice of 2 Limes
Eggs – 8, hard-boiled
Potatoes – 8, medium
Coriander Seeds – 1 tblsp
Poppy Seeds – 1 tblsp
Shah Jeera – 1 tsp
Cinnamon – 2 one inch sticks
Cardamoms – 5
Cloves – 4
1. Wash chicken and dry.
2. Mix a few drops of raw papaya milk with red chilli and salt.
3. Rub all over the chicken.
4. Keep piercing it with a fork and rubbing again every 15 minutes for an hour.
5. Hang curd in a muslin cloth to drain water.
6. Fry onions in half cup ghee, then grind them.
7. In the same ghee, fry ginger and garlic.
8. Add the ground masala and fry till the ghee surfaces on top.
9. Mix together onions, fried masalas and curd with salt.
10. Rub chicken with this masala all over and inside the cavity.
11. Leave to marinate.
12. Boil potatoes and peel.
13. Hard boil the eggs and peel shells.
14. After 4 hours of marinating, put the chicken in a deep baking dish.
15. Pour saffron milk over chicken along with melted ghee, putting some alos in the cavity.
16. Pour lime juice all over.
17. Cover with a well fitting lid and roast in an oven at 350F/180C for about 1 hour.
18. Baste in between with the pan juices and turn the chicken to check if it is cooked.
19. When it is done, put it on a dish to serve whole.
20. There will be gravy under the chicken.
21. Put this masala gravy in a frying pan and put eggs and potatoes into this and cook together for 1 minute.
22. Serve with eggs and potatoes all around on the dish.