COURTESY MIRIAM VALLY

(aprox 1 to 1.1 kg) WHOLE CHICKEN ..BUTTERFLIED

MASALA INGREDIENTS
1 heap dessert spoon red ginger garlic masala
1 level dessert spoon crushed garlic flakes.
1 dessert spoon rough salt (as required)
2 dessert spoons fine dhania
1 dessert spoon red fine chillies
1 teaspoon crushed peppercorns
1/2 teaspoon safron strands (boil in a little water)
1 teaspoon ared (tumeric)
1/4 cup white vinegar
1/4 cup oil (your choice)
METHOD
1. Mix all ingredients together and put through food proccessor
2. Make deep slits to the chicken
3. Apply masala all over chicken
4. Add a little ghee to a pot. Allow it to sizzle 5. Add chicken and cook on medium heat until well done (keep chicken moist)

SAUCE
1 dark red pepper (medium size)
1 ripe tomato
1/2 cup of tomato puree
1/4 cup sour lemon
1 level dessert spoon fine salt (as required)
1 dessert spoon chicken spice
1 dessert spoon shaan chicken tikka spice
1 dessert spoon fine red chillies (more for stronger flavour)
1 teaspoon white pepper
1 teaspoon thyme (optional)
1/3 cup of melted butter
1/3 cup of water

METHOD
Mix all ingredients together.
Cook mixture on medium heat for approx 6 to 7 minutes (until mixture is well blended).
Add mixture to the cooked chicken.
Allow to simmer for about 6 to 7 minutes and serve.
Alternatively
Brush the chicken with the sauce and grill it in the oven until it is golden brown (chicken must be brushed a number of times while grilling)