Spicy Roast Chicken in Banana Leaves

Ingredients

• 2 4 lb chickens
• 6 tablespoons lemon juice
• 2 tablespoons oil
• 4 large onions, roughly chopped
• 10 cloves garlic, crushed
• 3 inch ginger, roughly chopped
• 6 tablespoons ground almonds
• 1 teaspoon hot chile pepper
• 2 teaspoons ground turmeric
• 4 teaspoons garam masala
• 6 cilantro roots, chcopped
• 8 tablespoons chopped cilantro
• 8 banana leaves

Method

• Wash and dry the chickens with paper towels. Prick all over with a skewer for penetration of the marinade. Rub lemon juice and salt all over the chicken and inside the cavity.
• Cook the onion in hot oil until the onions start to brown. Add garlic and ginger and cook for 2 minutes. Add almonds, chile powder, turmeric and garam masala and cook another minute. Cool completely.
• Grind the above mixture in a food processor along with the cilantro roots and leaves until smooth. Rub all over the chicken and inside the cavaty and refrigerate for 6 hours.
• Preheat the oven to 400F. Soften the banana leaves by dropping them into a saucepan of very hot water. They will become pliant....wipe dry. Tie the legs of the chicken together.
• Wrap the chicken in the banana leaves, making sure it is covered all over. Tie with cotton string, like a package. (this can be done with aluminum foil if banana leaves are unavailable. Roast for 1 1/2 hours. Unwrap the chicken, baste with juices and return to oven for 10 minutes. or until brown. Check for doneness...internal temperature should be at 160-170 F. Allow to rest for 10 minutes.

Notes

• SERVINGS: 12
• SOURCE: Adapted from "The Food of India"