Combine remaining ingredients with sufficient warm water to make a paste of spreading consistency.
Rub this paste inside and out the chicken, and leave aside for 1 hour.
Preheat your oven to moderate (190c or 350f) and then roast the bird for 1 1/4-1 1/2 hours or until done.
If the bird browns to much during cooking, cover loosely with foil.
Serve warm with rice, chapattis or other flat bread, and a salad.
*Please note, the original recipe calls for ground rice, but the 'zaar computer seems to have changed that to rice flour. Ground rice is usually made by "toasting" the rice in a dry pan until goldem, then whizzing in a food processor.