Lahori Chicken Roast Recipe

Ingredients

 

For Chicken Marinade:

• 1 kg chicken (cut into medium pieces, bone-in preferred)
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp salt
• 2 tbsp lemon juice

For the Roast:

• 4 tbsp ghee or cooking oil
• 2 large onions, thinly sliced
• 2 bay leaves
• 4-5 green cardamom pods
• 1 inch cinnamon stick
• 4-5 cloves
• 1 black cardamom (badi elaichi)

For Lahori Masala:

• 2 tbsp tomato paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1/2 tsp dried fenugreek leaves (kasoori methi)
• Salt to taste

For Garnish & Finishing:

• 2 tbsp ghee
• 1 large onion, sliced and fried until golden
• 2 green chilies, slit
• 1 inch ginger, julienned
• Fresh coriander leaves
• Fresh mint leaves
• 1 tbsp almonds, sliced
• 1 tsp kewra water (optional)
• Orange food coloring (few drops, optional)

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, salt, and lemon juice
2. Add chicken pieces and coat well with marinade
3. Cover and refrigerate for at least 2 hours (preferably overnight)

Step 2: Prepare Fried Onions

1. Heat oil in a pan and fry sliced onions until golden brown and crispy
2. Remove and drain on paper towels
3. Reserve the oil for later use

Step 3: Cook the Chicken Base

1. In a heavy-bottomed pot or karahi, heat 4 tbsp ghee over medium heat
2. Add whole spices (bay leaves, green cardamom, cinnamon, cloves, black cardamom)
3. Add remaining sliced onions and cook until golden (10-12 minutes)
4. Add marinated chicken along with all the marinade
5. Cook on medium-high heat for 15-20 minutes, stirring occasionally

Step 4: Add Lahori Masala

1. Add tomato paste and cook for 2-3 minutes
2. Add red chili powder, turmeric, coriander powder, cumin powder, and garam masala
3. Mix well and cook for 5 minutes
4. Add 1 cup water if needed to prevent sticking
5. Cover and simmer on low heat for 25-30 minutes until chicken is tender

Step 5: The Roasting Process

1. Remove the lid and increase heat to medium-high
2. Cook for 10-15 minutes, stirring frequently
3. The chicken should start to "roast" in its own juices and oil
4. Add half of the fried onions and mix gently
5. Sprinkle kasoori methi and mix

Step 6: Final Touches

1. In a small pan, heat 2 tbsp ghee
2. Add remaining fried onions, green chilies, and ginger julienne
3. Pour this tempering over the chicken
4. Add kewra water and a few drops of orange coloring if using
5. Garnish with fresh coriander, mint leaves, and sliced almonds

Step 7: Dum Cooking (Optional)

1. Cover the pot with aluminum foil, then place the lid
2. Cook on high heat for 2 minutes, then reduce to lowest heat
3. Cook for 10 minutes for enhanced flavors
4. Turn off heat and let it rest for 5 minutes before opening

Cooking Tips

• Marination: Longer marination gives better flavor - overnight is ideal
• Bone-in Chicken: Gives more flavor than boneless pieces
• Oil Separation: The dish is ready when oil starts separating from the masala
• Fried Onions: Essential for authentic Lahori flavor - don't skip this step
• Slow Cooking: Don't rush - let the chicken cook slowly for tender results

Serving Suggestions

• Serve hot with butter naan or tandoori roti
• Pair with fragrant basmati rice or pulao
• Serve with fresh salad of cucumber, tomato, and onions
• Add a side of mint raita
• Garnish with extra fried onions and fresh herbs

Variations

• Lahori Chicken Karahi: Cook in a karahi for a slightly different texture
• Spicy Version: Add more green chilies and red chili powder
• Rich Version: Add cream or khoya in the last 5 minutes

Prep Time: 30 minutes (plus marination time)
Cook Time: 1 hour
Serves: 4-6 people

Bismillah - Enjoy your authentic Lahori Chicken Roast, a true taste of Lahore's rich culinary heritage!

About Lahori Chicken Roast

This dish is a celebration of Lahore's Mughal-influenced cuisine. The "roast" refers to the cooking technique where the chicken is cooked in its own juices until the oil separates, creating a rich, concentrated flavor. The generous use of fried onions, aromatic spices, and the final tempering makes this dish truly special and distinctly Lahori.