Ingredients

(Powdered)

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One whole chicken(1kg)
1 lemon,cut in half
Baking tray
One packet of Aruna ghee roast masala
Salt,a pinch
Aluminium foil.
1 pod of garlic
4 tbsp ghee

Recipe for Aruna Chicken Ghee Roast

Start with marinating the chicken, cut slits into the breasts, thighs and legs of the chicken. Put the entire packet of the ghee roast masala (it looks like a lot but trust me, its needed) and 3 tbsp ghee and masage it over the entire chicken.
Make sure you mix it all well and put in all the extra masala into the slits.
Now the packet of the masala says not to add salt, but its needed. Not too much though so put in just a pinch. After you have marinated the chicken ,cover it and keep it out for 2 hours or in the fridge for 4-6 hours. If its a warm day, an hour outside will do.
After the chicken has been marinated, preheat oven at 230°C.Take your baking tray and place crushed garlic pods and the lemons on it. Place the chicken and drizzle some vegetable oil over the tray.
Cover the tray with foil and place it in the oven for about 40 minutes. The foil prevents the breast from drying out too soon.
After 20 minutes, take the tray out, remove the foil and baste it with its own juices or if you dont mind the extra fat, use up the remaining ghee. Place it back into the oven ,uncovered, until the chicken cooks through and the top is nice and charred.
Take out and cover once again with foil and let it rest for about 20-30 minutes before serving! Enjoy!