Step-by-Step Instructions

1. 1.Marinate the Chicken

   Pat the whole chicken dry. Marinate it thoroughly with salt, paprika, and lemon juice, ensuring to rub the marinade all over the chicken. Set it aside for 30 minutes.

2. 2.Prepare Stuffing Components

   Heat 1 tbsp of ghee in a pan. Fry 1 tbsp of cashews and 1 tbsp of raisins until the raisins puff up. Remove and set aside. In the same pan, fry 2 slices of cubed bread until they turn into golden brown croutons. Remove and set aside.

3. 3.Sauté Aromatics and Vegetables

   In the same pan, heat another 1.5 tbsp of ghee. Add 2 chopped medium onions and 1 tsp of salt. Sauté, then add 4 chopped green chillies and a 1-inch piece of chopped ginger. Fry until the onions are translucent.

4. 4.Combine Stuffing Ingredients

   To the pan, add 1 cubed blanched carrot and 1/2 cup of green peas. Sauté briefly. Add the juice of half a lemon. (Optionally, add chicken liver and cold cuts at this stage). Add the fried bread croutons, cashews, and raisins. Mix in chopped coriander leaves, 1/2 tsp of garam masala, and 1/2 tsp of pepper powder. Mix well and let the stuffing cool completely.

5. 5.Stuff the Chicken

   Gently create pockets between the chicken skin and the flesh. Insert small cubes of butter into these pockets. Fill the cavity of the chicken with the cooled stuffing mixture. Secure the opening with toothpicks or by sewing it shut.

6. 6.Roast the Chicken

   Baste the entire chicken with melted butter. Cover the tips of the drumsticks with aluminum foil to prevent burning. Bake in a preheated oven at 180°C for 1 hour and 10 minutes.

7. 7.Baste and Add Vegetables

   After 30 minutes of roasting, take the chicken out of the oven. Add your choice of vegetables (like potato wedges, carrots, and beans) around the chicken. Baste the chicken again with melted butter and return it to the oven to finish cooking.

8. 8.Rest and Carve

   Once the chicken is fully cooked and golden brown, remove it from the oven. Let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more moist chicken.