Pakistani Chicken Roast is a flavorful and aromatic dish that perfectly combines the richness of spices with tender chicken. This dish is a staple in Pakistani cuisine, often served during special occasions and gatherings. Marinated in a blend of yogurt and an array of spices, the chicken is then roasted to perfection, resulting in a succulent and mouthwatering meal. Accompanied by caramelized onions and fresh coriander, this dish is sure to tantalize your taste buds and leave you craving for more. Follow this step-by-step recipe to recreate the authentic flavors of Pakistani Chicken Roast in your own kitchen.
Ingredients:
- 1 whole chicken (about 1.5 to 2 kg), cleaned and pat dried
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- Salt to taste
- 1 cup yogurt
- Juice of 1 lemon
- 4 tablespoons cooking oil
- 2 large onions, thinly sliced
- 2-3 green chilies, chopped
- Fresh coriander leaves for garnish
Instructions:
- In a bowl, mix ginger-garlic paste, red chili powder, coriander powder, turmeric powder, garam masala powder, cumin powder, salt, yogurt, and lemon juice to make a marinade.
- Make deep cuts on the chicken using a sharp knife. This will help the marinade penetrate better.
- Rub the marinade all over the chicken, making sure to get it into the cuts as well. Let the chicken marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Preheat the oven to 180°C (350°F).
- Heat oil in a large pan over medium heat. Add sliced onions and green chilies. Cook until the onions turn golden brown and caramelized. Remove half of the caramelized onions from the pan and set aside for later use.
- Place the marinated chicken in the pan with the remaining caramelized onions. Sear the chicken on all sides until it gets a nice golden color.
- Transfer the chicken along with the onions to a baking dish. Cover the dish with aluminum foil.
- Bake the chicken in the preheated oven for about 45 minutes to 1 hour, or until the chicken is cooked through. Remove the foil during the last 15 minutes of baking to allow the chicken to brown.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
- Garnish the chicken with the reserved caramelized onions and fresh coriander leaves.
- Serve hot with naan or rice and your favorite salad or chutney.
Enjoy your delicious Pakistani Chicken Roast!
