Step 1: Prepare the Chicken

Take 1 whole chicken with skin and pat it dry thoroughly using paper towels.

Step 2: Apply Olive Oil

Drizzle 2 tablespoons of olive oil over the chicken and rub it well on all sides, ensuring full coverage.

Step 3: Season with Salt

Sprinkle 2 teaspoons of salt (or as per taste) over the chicken and rub it well into the skin.

Step 4: Add Chilli Powder

Add 1 and 1/2 tablespoons of crushed kashmiri chilli powder and rub it well into the chicken, covering all surfaces.

Step 5: Add Black Peppercorns

Sprinkle 1 teaspoon of crushed black peppercorns over the chicken and rub it in thoroughly.

Step 6: Apply Mustard Paste

Apply 2 tablespoons of mustard paste or sauce evenly over the chicken, ensuring it's well coated.

Step 7: Add Garlic Paste

Add 2 tablespoons of garlic paste and rub it well into the chicken, ensuring it's spread across all parts.

Step 8: Add Lemon Juice

Drizzle 2 tablespoons of lemon juice over the chicken and rub it well. Ensure the chicken is thoroughly coated with all the spices and marinade.

Step 9: Prepare for Cooking

Into a kadhai (wok), add 3 tablespoons of olive oil and heat it over medium heat.

Step 10: Place Chicken in Kadhai

Carefully place the marinated chicken into the hot kadhai. Pour any leftover marinade masala over the chicken.

Step 11: First Cook

Add 1 and 1/2 cups (375ml) of hot water to the kadhai. Cover with a lid and cook on low heat for 30 minutes.

Step 12: Second Cook

After 30 minutes, remove the lid, carefully turn the chicken to the other side using tongs. Cover again and cook until the water dries completely and the chicken is tender, approximately another 30 minutes on low heat.

Step 13: Finish Cooking

During the cooking process, periodically pour the juices and oil from the kadhai over the chicken to keep it moist and flavorful. Once the water has dried and the chicken is cooked through, turn off the heat.

Step 14: Serve

Transfer the tasty and aromatic roast chicken to a serving plate. Serve hot and enjoy the amazing taste.

• Periodically pour the juices and oil from the kadhai over the chicken while cooking to keep it moist and flavorful.