Shadi Chicken Roast

Method

1. Fry the onions in the oil for 12–15 minutes until deep golden. Lift them out onto paper and keep the oil. When cool, crush the onions or blend them with the yogurt into a paste.
2. Mix the onion paste with the ginger-garlic paste, lemon juice, salt, all the spices and the food colour. Rub it well into the chicken and leave for at least 1 hour, or overnight in the fridge.
3. Heat 6 tbsp of the onion oil in a wide pan. Add the chicken in one layer with all its marinade and ½ cup water. Cover and cook on low heat for 25–30 minutes, turning once, until tender.
4. Uncover, turn the heat to high and roast for 8–10 minutes, turning the pieces, until the masala is thick and clings to the chicken and the oil comes out.
5. Add the butter and cook 2 minutes more. Serve with naan and salad.