A traditional and classic dish from the city of Lahore, Pakistan. Exploding with flavor, this roasted whole chicken is extremely rich and full of aromatic spices.
Whole chicken – 1 kg, skin removed
Ginger-garlic paste – 2 tsp
Red chili powder – 2 tsp
Turmeric powder -1 tsp
Cumin powder- 1 tsp
Coriander powder – 1/2 tsp
Garam masala – 1 tsp
Chaat masala – 1 tsp
Lemon Juice -4 tsp
Orange food color -1/2 tsp (optional)
Oil – As needed
Salt- To taste
Method: Clean and wash the chicken and pat it dry. With a sharp knife, make random slits on the breast, thighs, and legs. In a bowl, mix all the ingredients, except the oil. Rub this marinade all over the chicken thoroughly. Tie the legs with a thread. Refrigerate overnight. Take the chicken out of the fridge half an hour before cooking. Heat oil in a large heavy bottomed pan. When the oil is hot, place the chicken in the pan, breast side up. Turn the heat on low flame and cover with a tight lid. Check after 15 minutes and make sure that the chicken does not stick. Prick the breast with a fork. If the chicken is still not tender, let it cook for another 10-15 mins. Remove from flame. Pre-heat the oven at 400 F. Transfer the chicken into a baking pan. Brush the gravy on the chicken and bake the chicken for 10-15 mins, carefully turning sides. Serve warm with naan, chapati, and your choice of sides.
- For healthier option, you could also steam the chicken before placing it in the oven.