Pepper Whole Chicken Roast
Recipe type: Non-vegeterian
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg whole chicken
  • 3 inch pc ginger
  • 1 bulb garlic
  • 2 sprigs curry leaves
  • 3 tsp black pepper powder
  • Salt to taste
  1. Remove the skin of the chicken, wash well and pat dry. Draw slits all over the chicken.
  2. Grind the ginger, garlic and curry leaves into a paste, without adding any water. Mix pepper and salt into it.
  3. Rub all over the chicken well. Keep aside covered with cling film for at least an hour.
  4. Preheat oven to 200 degrees. Roast the chicken on both the sides for 20 minutes each or till done. When done, the juices will ooze out when you prick the chicken with a knife.
  5. Serve warm with khuboos and hummus!
You can simply substitute the grinding part with 2 heaped tbsp ginger garlic paste and finely chopped curry leaves. You can even skip the curry leaves if you don't like it's taste.
Recipe by The Big Sweet Tooth at