Roasted & Stuffed Chicken

Marinate with the ingredients mentioned under group and marinade for a minimum of 2-3 hours and overnight if possible. Turn the chicken over half way through the time of marinating.
In the meantime boil the chicken pieces and remove the skin.
Heat so oil and fry the onion paste, add in the garlic and ginger paste and fry. Once done add the tomato sauce, red chili powder, salt and garam masala and fry. Then add the chicken flesh and fry for 5-10 minutes till it is well cooked and has taken on the flavor of the masala. Sprinkle the coriander leaves and stir. Now the filling is ready.
Now transfer the marinated chicken to a baking dish along with the liquid and bake in an oven for 45 minutes at 150 degrees centigrade. Be careful and make sure the liquid doesn't burn but only thickens. The chicken will be well roasted by the time it comes out of the oven.
In a vessel mix all the sauce given in group B. take out the chicken from the oven and leave aside to cool enough to be easily handled.
Now in a wide bottomed pan heat the butter. Put in the chicken and apply the sauces while it fries in the butter. Add in the left over thick juice and rub it into the chicken as well. This should take about 10 minutes.
Once the sauces are all soak well remove and let cool for some time. Now fill the stomach with the chicken filling and serve with salad and fresh spring onion stalks.