Ingredients:
1 1/2-2 kg chicken
2 teaspoons pepper
1 teaspoon ground ginger
1 cup plain yogurt
1 cup cream
2 onions, finely chopped
1/2 teaspoon poultry seasoning
1/2 tablespoon turmeric
1/2 teaspoon salt
Directions:
Wash and pat dry chicken.
Prick the skin with a fork.
Rub it with a mixture of pepper and ground ginger.
With string, tie legs and tail of chicken.
Place chicken breast side-up on rack in open roasting pan.
Roast at 180 C for 10 minutes.
Heat sauce in a pan over medium heat.
Brush skin with sauce.
Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
Keep the sauce warm while basting.
Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
Serve the remaining sauce separately.
Servings: 4
Time preparation: 30 min.
Time total: 120 min.