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Sadia Hussain

Dec 4, 2020

Pakistani Roasted Chicken Recipe

This delicious, roasted chicken with a thick, rich gravy, made with Pakistani spices never fails to impress.

Golden fried onions, roasted spices, yogurt and saffron add layers of flavor to this chicken.

I love to make this dish when I have parties because it looks grand on a platter with boiled eggs all around. I marinate it overnight which makes it so tender and flavorful.

This chicken tastes good with plain rice, biryani, pulao, roti or on it's own and leftovers make for delicious sandwiches or wraps. The next time you want to dress up a boring chicken and wow your family and friends, try this recipe.

Pakistani Roasted Chicken Recipe

Sadia Hussain




1 Hour 30 Minutes Plus Marinating Time


  • 1 whole, skinned chicken

  • 1 large onion, thinly sliced and fried golden brown

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 1/2 teaspoon salt or to taste

  • 1 1/2 teaspoons red chili powder or to taste

  • 1/2 teaspoon turmeric powder

  • 1 treaspoon garam masala powder

  • 1/8 teaspoon saffron

  • 2 tablespoons dry coconut, roasted and ground to a fine powder

  • 12 cashews, roasted and ground to a fine powder

  • 1 large lemon, juiced

  • 1/2 cup full fat yogurt

  • 1/4 cup oil

  • A handful of fresh coriander, chopped

  • 4 eggs, hard boiled


  1. In a blender, grind garlic paste, ginger paste, salt, red chili powder, turmeric powder, garam masala powder, saffron, coconut powder, cashew powder, lemon juice and yogurt. You made need a little water to get the blender going.

  2. In a large bowl, place chicken and coat inside and outside with the blended paste. Add oil.

  3. Cover tightly and marinate overnight.

  4. The next day, let the chicken come to room temperature. Preheat oven to 200C/400F.

  5. Place chicken and spice paste in a baking pan and roast for 1 hour or until tender.

  6. Baste every 15 minutes.

  7. Arrange on platter, whole or cut into pieces. Arrange eggs all around and sprinkle with coriander.

Tips and Bits

You can use peeled almonds if you don’t have cashews.

I roast small cardamom pods, cumin seeds, cinnamon sticks, cloves, bay leaves, black peppercorns and nutmeg. Grind to fine powder and store in airtight box.

Add a little water to the baking pan if the gravy is getting too thick or starting to scorch.

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