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.
