Balti Roast Chicken
This dish infuses tender, juicy roast chicken with the rich, aromatic spices of a classic Balti sauce. Whether it’s a weekend feast or a cosy weeknight dinner, this recipe brings a taste of vibrant spice to every bite. Serve it with fluffy rice, naan, or roasted vegetables for an unforgettable meal.
Ingredients
- Kohinoor Balti sauce – 1 pack
- Whole chicken for roasting – 1
- Cooking oil – 2 tbsp
- Yoghurt – 50g
- Ginger and garlic paste – 25g
- Salt – 10g
- Chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Garam masala – 1 tsp
- Lemon juice – 2 tbsp
- Chopped Coriander Leaves – 2 tbsp
- Water – 250ml
method
Make a marinade by mixing the yoghurt with lemon juice, salt, ginger and garlic paste, turmeric, chilli powder and garam masala.
Marinate the whole chicken with this mix and keep for 20-30 minutes at room temperature.
Preheat the oven to 200 degrees centigrade.
Arrange the marinated chicken on a roasting pan, cook for 20 minutes to give colour to the chicken.
Make a mixture of Kohinoor Balti sauce and 250ml of water.
Remove the chicken from the oven, pour the sauce mixture on the chicken, cover the pan with aluminium foil and further cook the chicken for 40-45 minutes at 180 degrees centigrade.
Check that the chicken is cooked, serve whole or cut into four pieces with the sauce in the pan, garnished with chopped coriander leaves.
