Junglee Chicken is a rustic, back‑to‑basics preparation that lets the meat shine. A full chicken (murg) is marinated with salt, crushed black pepper, garlic, ginger, green chilies, and lemon, then slow‑roasted/grilled with ghee or mustard oil till the skin blisters and the meat turns tender and succulent. No heavy masalas—just primal heat, chilies, and fat for a clean, wild profile. Finished with a squeeze of lemon and fresh coriander, it’s perfect as a centerpiece with rotis, rice, or a simple salad.

Taste profile: savory, peppery‑chili heat, gentle garlic‑ginger warmth, and ghee/mustard‑oil aroma.
Texture: crisp‑blistered skin; juicy, pull‑apart meat; natural jus.
Ideal for: family meals, parties, or anyone who prefers bold, minimal‑masala roasts.
Serving suggestion: carve into leg, thigh, breast, and wing; serve with mint chutney, onion‑lemon salad, and jeera rice or tandoori rotis.

What You Get

One whole roasted chicken (approx. 900g–1.2kg raw; yields 2–4 servings depending on appetite).
Sides: mint‑coriander chutney, onion‑lemon salad; optional laccha paratha/jeera rice.

Key Highlights

Minimal‑masala, camp‑style flavor.
Slow roast for deep juiciness and smoky edges.
Customizable heat level; clean ingredient list.
Carved and foil‑wrapped for easy serving.

Ingredients

Whole chicken (skin‑on preferred for best roasting; skinless available).
Marinade: salt, black pepper, garlic, ginger, green chilies, lemon juice.
Fat & aroma: ghee or mustard oil (choose your finish).
Optional: fresh coriander, a touch of crushed cumin, and chaat masala at plating.