Ingredients for roasting:

1.4 Kg Chicken
3 Flakes garlic
2" Piece Ginger
¼ Tsp. pepper
¼ Tsp. ground cinnamon
¼ Tsp. turmeric powder
A pinch of ground cloves
25 ml vinegar
50 Gms. butter
Salt to taste

Wash and dry the chicken. Crush garlic, ginger, pepper, mix with salt and combine with cinnamon, turmeric, cloves, vinegar and butter. Rub the mixture all over the chicken and let it stand for 2 hours. Place the chicken in a roasting tray together with the marinate and roast in a moderately hot oven for one and a half hours, basting occasionally. Remove and keep aside. When cool, cut the chicken into required size pieces. Separate the gravy.

A. Mix the following in 1 Tbsp vinegar:

2 Tsp. jeera powder.
2 Tsp. ginger-garlic paste
¼ Tsp. cinnamon powder
¼ Tsp. clove powder
1 Tsp. red chili powder
1 Tbs. sugar.
Salt to taste.

B. Thick roast gravy ( the gravy which is seperated from roasted chicken & set aside)

5 Tbs. Tomato sauce
1 Tbs. Worcestershire sauce.
Orange coloring (1/4 tsp. mixed in a little water)

Heat 2 Tbs oil, cool it, add mixture A, and cook over a moderate heat, while mixing it, for a few minutes. Add a little water while frying the mixture and when the oil floats on top, pour in the roast gravy and both the sauces.

Now add the cut roasted chicken pieces one at a time and simmer. Mix and turn over gently till well coated. Remove pieces and keep in another pan.

Serve with the following:

Masala potatoes
Tender cabbage with onion hoops
French bean bundles
Carrots & Apple garnish

Masala potatoes
8-10 medium size potatoes
Boil, peel and fry till the outer portion is slightly crisp and a light golden in color. Potatoes can be kept whole or cut in half. Mix potatoes in the masala gravy after the chicken pieces have been removed. Cook over low heat. If the gravy becomes too dry, pour in a little water.

Tender cabbage with onion hoops
Cut the tender cabbage into wedges and boil in water adding salt and pepper. Season with 1-spoon butter and onion hoops (rings).

French bean bundles
200 gms French beans
1 Onion, sliced
25 gms butter.
Salt and pepper
Cook beans in boiling water. Lightly saute the sliced onion in butter, add the beans, salt and pepper to taste.

Carrots
Scrape baby carrots (about 250 Gms). Lightly fry one onion in butter, add carrots, pepper and salt to taste.

Apple garnish
Slice apples (two or three) and fry until golden color.

Serving suggestion:
Arrange the roasted chicken pieces in a flat dish and surround them with masala potatoes, tender cabbage with onion hoops, carrots and apple garnish.

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