(Optional) Begin by spatchcocking the chicken. Using a pair of scissors or a knife , cut down both sides of the spine and remove it. Then snap the breast bone and flip it over.
Place the bird breast side-up on a baking sheet covered in aluminum foil. Season with salt and refrigerate overnight. Crush the garlic,then add both garlic curry leaves and gently heat it in oil until aromatic then strain
Take chicken out of the fridge and rub with flavoured oil
Roast at 450 f for 45 minutes for spatchcocked chicken, or 400 f for whole chicken
melt butter in a pot, add flour and gently brown, add maggi chicken stock and milk and allow to simmer until raw flour taste dissipates and gravy thickens, add pepper to taste
Per person 214g
Calories 393 Kcal