Step 1

Make deep slits across the Chicken. Roast all the whole spices and grind. To this add roughly chopped Tomato and Onion. Now marinate Chicken with all the powdered spices and Hung curd. Refrigerate it overnight for best results.

Step 2

Roast it on a charcoal grill on a medium high heat for about 25-30 minutes until a bit charred turning it over every now and then. Baste it with Oil before doing it. Keep an eye on it and it doesn't take much time either. It will turn out juicy and succulent. OR

Step 3

Preheat the oven to 240°. Now transfer the marinated Chicken to a butter paper lined baking tray and roast it until done. I had roasted it in an oven until fully done. I did not Grill it. Serve it hot with Lebanese Garlic Sauce and Rice.

Step 4

NOTE - I have given the recipe for One Chicken here. This can be doubled or tripled as per the requirement.