Instructions: In a blender, combine the garlic, chile, ginger, cilantro, and lemon juice, and process to a fine paste. Transfer to small bowl and add the turmeric, cumin, paprika, salt, and oil. Stir to make a coarse paste.

Using a sharp knife, score the chicken in several places and place in a shallow baking dish. Rub the spice paste over the chicken, spreading it into the crevices, until the bird is evenly covered; rub some of the paste inside the cavity. Cover with plastic wrap and refrigerate at least 3 hours.

Preheat the oven to 400 degrees. Place the chicken on a rack in a roasting pan. Dot the surface with the butter. Bake, basting with the pan juices several times, 1 1/2 hours, or until the juices run clear when pierced with a fork.

Transfer the chicken to a serving platter and garnish with the cilantro sprigs, lemons, tomatoes, cucumber, and onion.

This recipe yields 4 servings.

Comments: This simple roast chicken is flavorful but not too fiery.

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