Roast Chicken


  • One Whole chicken 900g – 1000g, remove the skin
  • Rock Salt
  • 1 ½ tablespoon Freshly pounded black peppercorn
  • 1 tablespoon Verka butter
  • 2 tablespoon Sesame oil / Pumpkin oil
  • 2 sticks Cassia
  • 8 cloves Garlic crushed with skin on
  • 1 tablespoon Fresh Turmeric slices
  • 1 teaspoon Black cumin seeds
  • 2 pieces Green chilies with small slit
  • 2 pieces Whole dry red chilli
  • 2 tablespoon Ginger thick julienne
  • 1 cup Verka full cream Milk
  • 4 Dried Plump
  • 4 large springs Coriander leaves
  • 10 leaves Fresh Mint



Heat oven to 375°F – 190°C. Season the chicken aggressively with the salt and pepper. Place a pot that will just big enough to fit the chicken tightly over medium-high heat. Add the verka butter and sesame oil to the pot. When the butter has melted and is starting to foam, add the chicken to the pot and sear it, turning all over after few minutes, until it has browned all over. Remove the chicken from the pot and place it on a platter. Strain the butter & oil and reserve. Discard what left in the strainer.

Place the pot on the low medium heat with the 2 tablespoon reserved butter & oil. Now stir in cassia sticks, crushed garlic to the pot, and when they start sizzling. Place the seared chicken to the pot, along with add on top turmeric slices, black cumin seeds, green chilies, whole red chili, ginger julienne, and the Verka milk. Finally add dried plums to the pot. Place the pot in the preheated oven. Roast for 1 hours, basting the chicken. After roasting 40 – 45 minutes, add coriander sprigs, mint leaves. Continue cooking until the chicken is cooked through and tender and the gravy has reduced into a thick, curdled gravy. (If the gravy is reducing too quickly, put a cover pot half or may add few spoons of milk)

Remove from, let it cool to the room temperature, cut the chicken in6 – 8 pieces, arrange on the platter. Remove all the gravy in a pan, may add few spoons of milk, heat on a low medium heat unless heat passed through. Check seasoning. To serve, spread spoon full of curdled and rough gravy with all hole spices and herbs. Goes well with chappaties.