Roast Chicken 3 legs of chicken 200 gm thick curds Salt to taste 1 tsp lemon juice A big handful of coriander leaves (chopped) A big handful of fresh mint leaves (chopped) 4 green chillies (chopped) 1 tsp ginger garlic paste 1 tbsp fresh cream 1 tbsp oil Clean and wash the chicken pieces. Hang the curds in a fine muslin cloth for about an hour to remove the excess water. Make incisions in the chicken pieces and smear little salt and lemon juice. Keep aside for 15 minutes. Grind the coriander leaves, mint leaves and green chillies to a fine paste. In a bowl, mix the curds with coriander mint chutney, ginger garlic paste, fresh cream, oil and little salt. Marinate the chicken in the curd mixture for an hour in the fridge. Wrap the marinated chicken pieces in an aluminium foil and roast in an oven at 160 degree C till tender. Insert a knife to check whether the chicken is done. Serve hot.