Whole Chicken Roast with Gravy

         

        Ingredients:

1. Whole roast chicken - 2 (around 500 gm)
2. Onion paste- 1 Tbs
3. Ginger paste- 2 Tbs
4. Garlic paste-1 & 1/2 Tbs
5. Green chili paste- 1 Tbs
6. Cashew nut paste- 1 Tbs
7. Coconut paste- 1 Tbs
8. Yogurt (beat with a fork before use)- 2 Tbs
9. Cumin paste- 1/2 Tbs
10. Bay leaf- 2 pieces
11. Cardamom- 3 pieces
12. Black cardamom- 1 
13. Cinnamon (1/2 inch size)- 2 pieces
14. Clove- 4 pieces
15. Salt- 1 ts or to taste
16. Oil- 2 Tbs + 1/2 cup
17. Water- around 2 cups
18. Chopped onion- 1/2 cup

Procedure:

1. Wash and pat dry the whole chicken. Tie both of the leg with a thread.
2. Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped onion and water; and mix them well with the whole chickens.
3. Keep them marinated for around half an hour.
4. Then add the water and put the pan on the stove.
5. Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
6. Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other chicken in the same process and put them back on the gravy.

7. Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2 of the fried onion on top of the chicken and save the other half for decoration.
8.  Put the chicken again on stove and cook for another 10 minutes. 
9. Take out the chicken on serving dish, garnish the top with the fried onion and serve.