Pakistani-Style Oven-Baked Whole Chicken with Spiced Gravy
Description
A flavourful whole roasted chicken marinated overnight in yogurt, ginger garlic paste, lemon juice, and a blend of aromatic Pakistani spices. Oven-baked until tender and golden, then served with a rich homemade spiced gravy made from the leftover marinade.
Ingredients
Marination:
Marinade Sauce:
Instructions
Prepare and Marinate the Chicken:
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Make deep cuts in the chicken.
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Add all the dry ingredients to the yogurt.
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Massage the chicken with the marinade.
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Add ginger garlic paste and lemon juice.
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Marinate overnight or for at least 2–4 hours.
Bake the Chicken:
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Preheat the oven to 425°F.
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Place only the chicken in a baking dish.
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Tie the legs with a piece of thread or secure them with a skewer (optional).
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Bake uncovered for 20 minutes.
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Lower the temperature to 375°F and bake for another 35 minutes.
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Check that the juices run clear or that the internal temperature reaches the recommended safe temperature.
Prepare the Marinade Sauce:
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Heat oil in a pan.
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Add the leftover marinade liquid.
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Add brown fried onions.
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Cook until the oil separates from the gravy.
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Serve the chicken with the gravy, baked vegetables, raita, rice, or naan.
Note
The chicken can be marinated overnight for advance preparation.
Tie the chicken legs with thread or secure them with a skewer if desired.
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