|Whole chicken||1 Kilogram|
|Ginger piece||1 Inch|
|Red dry deseeded chilies||4|
|Roasted cumin seeds||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Yogurt||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Tomato slices||1 Cup (16 tbs)|
|Onions slices||1 Cup (16 tbs)|
Mix the masala paste with yoghurt and salt and apply to the chicken forking it inside and outside.
Next day bring the chicken to room temperature.
Heat oil on a stove, and saute chicken on all sides, until browned all over.
Place the whole chicken in a serving dish, pour 1/2 cup hot water on it, and microwave covered for 10 minutes.
Insert a microwave thermometer in the middle of the thigh being careful not to touch the bone.
Let it stand in the microwave for 5 minutes, and then turn the chicken over.
If the water has dried up add 1/2 cup hot water and microwave covered for another 10 minutes.
When temperature reaches 87Â° c (190Â° F) the chicken is ready to be served, not before.
If you do not have a thermometer, at this stage, a rough test of cooked chicken would be when the meat between the leg and breast shows no pinkness: if it does, microwave further for 2-3 minutes.
Let it stand for another 5 minutes.
Then place the whole bird on a serving plate, and garnish as desired with slices of tomatoes, chillies and onions.
It is now ready to be carved.