Eid oven-roasted chicken

Preheat the oven to 180 degrees Celsius. Wash and skin the chicken if preferred. Clean the cavity of the chicken well
and allow to drain in a colander. Fry the onion in a little oil till lightly golden in colour. Remove from oil and
drain in a colander. Set aside. Steam and then fry the potatoes till lightly golden. Set aside. Mix the garlic
and ginger paste with the salt, tandoori chicken masala, chilli paste, coriander and jeera seeds, to form
a paste. Divide the paste in two and set aside. Mix the tamarind with the boiling water and sugar and set
aside. Add the chopped green chillies and fried onions to one half of the paste mixture. Mix well. Stuff this
mixture into the cavity of the chicken, sealing the cavity with one or two fried potatoes. Smear the remaining
paste all over the chicken. In a large pot, add the ghee or oil and heat along with the cinnamon, cardamom,
allspice and cloves. Add the chicken and brown on all sides. Transfer the chicken to a roasting pan, pour
over the tamarind mixture and roast, covered with foil, in the preheated oven for about 30 minutes.
Remove
from the oven, remove foil and arrange the potatoes around the chicken. Return to the oven, uncovered, for
an additional 15?20 minutes, or till done. Serve with sweet yellow rice, a medley of vegetables and salads.