- ¾ cup chopped cilantro
- ½ cup chopped parsley
- 3 green chilies
- 1 (2-inch) piece ginger, peeled
- 2 or 3 cloves garlic
- 1 small red onion, peeled and halved
- 1 teaspoon ground cumin
- 1½ teaspoons salt
- 2 limes, cut in half
- 1 tablespoon grated jaggery or dark brown sugar
- 1 whole chicken (about 4 pounds)
- 2 to 3 tablespoons ghee or 4 tablespoons butter for basting
- Heat the oven to 325°F.
- Put the cilantro, parsley, chilies, ginger, garlic, onion, ground cumin, and salt in a blender. Squeeze in the lime juice and blend the mixture to a smooth paste. Stir in the jaggery or dark brown sugar.
- Rub this mixture all over the chicken, taking care to enter all the cracks and crevices and well under the skin. Lightly baste with the ghee.
- Place the chicken in a deep baking dish and roast for about 3 to 4 hours, basting halfway through the roasting time.
- Remove from oven and let rest about 15 minutes. Slice into pieces and serve.