Tandoori-Style Roast Chicken Stuffed with Egg Biryani

1.In a large bowl, whisk together the yogurt, ginger-garlic paste, chili powder, coriander, cumin, garam masala, turmeric, lemon juice, oil, and salt to create the tandoori marinade.

2.Pat the skinless chicken dry with paper towels. Rub the marinade thoroughly over the entire surface of the chicken and inside the cavity. Cover and refrigerate for at least 4 hours.

3.In a separate bowl, toss the parboiled basmati rice with fried onions, cilantro, mint, biryani masala, and melted ghee.

4.Preheat your oven to 200°C. Stuff the cavity of the marinated chicken with alternating layers of the rice mixture and the hard-boiled egg halves, securing the opening with kitchen twine or skewers.

5.Place the chicken on a roasting rack set over a baking tray. Roast for 60 to 75 minutes, or until the internal temperature reaches 74°C.

6.Remove from the oven and let the chicken rest for 15 minutes before carving to allow the flavorful juices to absorb into the egg biryani stuffing.