For Marination:

  • 1 whole chicken (800-1000g), skin removed
  • Juice of 1/2 lemon
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • Salt, to taste

For Stuffing:

  • 1 hard-boiled egg
  • 2 onions, thinly sliced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 teaspoon coriander powder
  • A pinch of turmeric
  • 4 green chilies, sliced
  • 1/2 teaspoon garam masala
  • 1 tablespoon raisins
  • 1/2 cup California walnuts, chopped
  • 1 cup fresh coriander, chopped
  • 1 teaspoon oil
  • 1 sprig (8-10) curry leaves
  • 1 teaspoon oil

For The Gravy:

  • 2 onions, thinly sliced
  • 2 medium tomatoes, finely chopped
  • 1 sprig curry leaves
  • 3 green chilies, sliced
  • 2 teaspoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 cup coriander leaves
  • 1/4 cup coconut oil
  • 1 teaspoon sugar
  • 1/4 teaspoon turmeric powder
  • Juice of 1 lime
  • Salt, to taste



  1. Remove skin from the chicken. Cut the neck and tail portions off.
  2. Clean the inside portion of the chicken well. Wash the chicken, making sure the water is clear.
  3. Pat the chicken dry. Score the thighs and legs.
  4. In a large bowl, add the lemon juice, turmeric powder, red chili powder, and salt. Add chicken and coat well. Let marinate covered in the refrigerator for 4-5 hours.
  5. Take the chicken out 30 minutes before cooking so that it comes to room temperature.


  1. Heat oil in a pan, and add the sliced onions. Cook for a few minutes till the onions are translucent. Add the ginger-garlic paste, green chilies, and curry leaves, and sauté for a few seconds more. Add coriander powder, turmeric powder, raisins, and walnuts. Stir to mix well. Add the coriander leaves. Season with salt.
  2. Add the hard-boiled egg inside the chicken cavity, and then add the stuffing. In case some stuffing is left, do not overstuff chicken but leave it to add in the gravy later.
  3. Fill the chicken with the stuffing. Use a kitchen string to tie the legs together. Tie the arms together. Set aside.
  4. Heat 1/4 cup coconut oil in a large fry pan. Add the chicken and fry for around 5 minutes per side. The skin should get a brown color. Remove chicken and set aside.


  1. In the same oil, add the onions and sauté on a low flame stirring frequently, till nicely caramelized. Add the green chilies, ginger-garlic paste, and curry leaves and sauté for a few more seconds. Add coriander powder, and turmeric powder and stir well. Add the tomatoes and salt. Cook for a few minutes until tomatoes are completely mashed up.
  2. Add 1/2 cup warm water, coriander leaves, garam masala, sugar, lime juice (and any remaining stuffing), and cook till slight thick gravy consistency is achieved. Check to season.


  1. Preheat oven to 180°C.
  2. In a roasting tray, spread half of the gravy. Place fried chicken in the middle. Coat chicken with remaining gravy. (You can leave 2-3 tablespoons gravy aside to coat some potato wedges and onion halves. Once coated with the gravy, add them to the same roasting pan next to the chicken, and then top the chicken with the remaining gravy). 3. Roast chicken for 45-55 minutes, basting with oil from the gravy liquids in the pan midway through the baking.
  3. If the chicken is getting brown from the top cover top with aluminum foil. Once baked let rest for 10-15 minutes before carving and serving.