Egyptian Whole Fried Chicken

1 (approx 900 gm) whole chicken with skin on

5 tbsp clarified butter

1 +1 onion peeled and whole

1 tsp mastic powder

750 ml water

4 green cardamom

3 bay leaf

marinade

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tsp cumin powder

1/2 tsp black pepper powder

1/2 tbsp coarse sea salt

1/2 juice of lemon

Wash and clean the chicken from inside and out side.Pat dry completely.

Mix together the marinade ingredients and apply it all over the chicken rubbing a little marinade inside the chicken cavity as well.

Tie the chicken legs and wings tightly tucked in so that the chicken retain it s shape.

Place the chicken on a plate and clingfilm it.Refrigerate overnight.

Next day bringthe chicken down to room temperature.

In a deep pot heat butter.Lightly fry whole onion in the clarified butter until brown.

Add the chicken; fry on all sides until a light golden colour.

Add water,green cardamom,bay leaves and mastic powder. Cover with a lid and let cook on simmer until the chicken is cooked through. Turn heat off and leave the chicken in hot broth for 5 minutes.

Remove it from the broth.

Heat remaining clarified butter in a skillet. Fey chicken over high heat turning until golden brown on ali sides. Serve.