For preparing Kozhi Mint Roast, first clean and wash the chicken well. Do not chop chicken into pieces. Keep chicken aside.
Next, wash the mint leaves well. Grind together green chillies and mint leaves into a smooth paste. Keep it aside.
Mix together yoghurt, turmeric powder, chilly powder, ginger paste, garlic paste, garam masala, pepper powder and salt in a bowl.
Add pudhina-green chilly paste into the above yoghurt mixture.
Mix them well to make a smooth mixture to get the consistency of a thick paste.
Dry well the whole chicken.
Make small slits(not too deep) in the chicken.
Smear the above paste nicely on the bird and also into the cavity of the chicken.
Cover all areas.
Marinate in the fridge for 2 - 6 hrs.
:- The longer the better.
Pre heat oven to 350 degree centigrade.
Place marinated chicken in the oven in an aluminium foil in the baking tray.
Cover chicken with foil to prevent burning.
Bake evenly, until juice runs clear.
:- Alternatively, use meat thermometer.
After about 1 hr, remove foil and grill for 20 more minutes at 400 degree centigrade to get that well browned look.
:- Always check, if fully cooked and no blood is visible.
:- Serve Kozhi Mint Roast hot with rice or flat bread.