• Start by cleaning and patting dry the whole chicken. Make incisions on the chicken’s surface to allow the marinade to penetrate.
• set aside

Make the Marinade:

• In a bowl, combine yoghurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chilli powder, and salt. Mix well to form a smooth marinade.
• Apply this marinade all over the chicken, ensuring it reaches the incisions.
• Let it marinate for at least 2 hours or overnight in the refrigerator for maximum flavour.

Prepare the Stuffing:

• In a pan, heat oil and sauté the chopped onions until golden brown. Add garam masala, cumin powder, coriander powder, black pepper, and salt.
• Stir well to combine the spices with the onions. Add cooked basmati rice, chopped cilantro, and mint leaves. Mix everything together and cook for a few minutes until the flavours meld. Remove from heat and let it cool.

• Once the stuffing has cooled down, stuff it inside the marinated chicken.
• Make sure to fill the cavity without overstuffing.
• To secure the stuffing and keep it intact during roasting, you can use kitchen twine to tie the legs together.

Roast the Chicken

• Preheat your oven to 375°F (190°C).
• Place the stuffed chicken on a roasting rack in a baking pan. Roast for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C).
• Baste the chicken with the pan juices every 30 minutes to keep it moist and flavorful.
• Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.