Whole Chicken Baked with an Almond and Onion Sauce

• 2 tablespoons lemon juice
• 1 cup plain yogurt
• 1 medium onion, chopped
• One 3-inch piece fresh ginger, peeled and chopped
• 3 large cloves garlic, chopped
• 3/4 teaspoon cayenne pepper
• 1 3/4 teaspoons salt
• 2 teaspoons garam masala, (preferably homemade, page 285)
• 2 tablespoons slivered blanched almonds
• 1 whole chicken, about 3 3/4 pounds
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons olive or canola oil
• 1/2 teaspoon whole cumin seeds

1. Put all the ingredients for the paste in a blender in the order listed and blend to a smooth paste.
2. Remove as much of the chicken skin as you can easily.
3. Cut 23 deep diagonal gashes in the fleshy part of each breast and thigh.
4. Rub 1/2 teaspoon salt and 1 tablespoon lemon juice all over the chicken, inside and out.
5. Leave for 15 minutes.
6. Now put the chicken in a bowl.
7. Spread the spice paste all over, cover, and refrigerate 424 hours.
8. Preheat oven to 400F.
9. Pour the oil into a large, flame- and ovenproof casserole pan large enough to enclose the chicken and set over medium-high heat.
10. When hot, put in the cumin seeds.
11. Let them sizzle for 10 seconds and then put in the whole chicken, breast up, as well as all the marinade.
12. Bring to a simmer.
13. Cover, and place the pan with the chicken in the oven.
14. Bake for 30 minutes.
15. Uncover.
16. Bake uncovered another 40 minutes or so, basting with the sauce every 10 minutes, until the chicken is tender.

lemon juice, plain yogurt, onion, ginger, garlic, cayenne pepper, salt, garam masala, slivered blanched almonds, chicken, salt, lemon juice, olive, cumin seeds

Taken from www.epicurious.com/recipes/food/views/whole-chicken-baked-with-an-almond-and-onion-sauce-373786 (may not work)