-
Skin the
chickens and make slits in the flesh of the thighs, drumsticks and
breast to allow the spices to penetrate.
-
Soak saffron
in boiling water for 10 minutes and put into a small blender jar with
garlic, ginger and lemon juice.
-
Blend the
mixture until smooth.
-
Scrape out
blender jar and mix all other ingredients except ghee with the blended
mixture.
-
Dry the
chickens inside and out with kitchen paper.
-
Rub the spice
mixture all over the chicken, especially in the slits of the cuts.
-
Cover and
leave to marinate for at least 2 hours or preferably refrigerate
overnight.
-
Preheat oven
to 200oC (400oF).
-
Put ghee in a
roasting pan and heat in the oven for a minute to melt the ghee.
-
Spread the
ghee over the base of the pan.
-
Put chickens
in the roasting pan, side by side but not touching, with the breast
downwards.
-
Spoon the
melted ghee over the birds.
-
Roast in the
hot oven for 20 minutes.
-
Baste with
ghee, turn the birds on one side and roast for 15 minutes.
-
Then turn on
the other side, baste again and continue roasting for a further 15
minutes.
-
Turn birds
breast upwards, baste well with ghee and pan juices and cook for a
further 10-15 minutes, basting every 5 minutes.
-
Serve hot
with parathas or naan roti and an onion salad.