Recipes

Karahi Roast Chicken

Name: Karahi Roast Chicken
Cook time: 75 min
Yield: 4
Cuisine: Punjab
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This Karahi Roast Chicken recipe gives a classic Sunday roast a bold Indian twist, marinated in aromatic spices and slow-roasted with Kohinoor's authentic Karahi sauce for a rich, flavour-packed centrepiece that's as easy as it is impressive. One whole chicken, one packet of sauce, and your oven does the rest.

Flavour Region

Serves 4

75 minutes mins

Spice Level: Medium

Ingredients

Serves 4

75 minutes mins

Kohinoor Karahi sauce - 1pkt
Whole chicken for roasting - 1
Cooking oil - 3tbsp
Ginger paste - 1tbsp
Garlic paste - 1tbsp
Salt - 1tsp
Chilli powder - 1/2tsp
Paprika powder - 1/2tsp
Turmeric powder - 1/4tsp
Garam masala - 1tsp
Lemon juice - 2tbsp
Chopped Coriander Leaves - 2tbsp
Water - 250ml

Method

To make the marinade, mix the cooking oil, lemon juice, salt, ginger paste, garlic paste, turmeric, chilli powder, paprika powder and garam masala.
Preheat the oven to 200°C.
Marinate the whole chicken with this mix and keep aside for 20-30 minutes at room temperature.
Arrange the marinated chicken on a roasting pan, cook for 20 minutes to give colour to the chicken.
Make a mixture of Kohinoor Karahi 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°C.
Check that the chicken is cooked through, then serve whole or cut into four pieces with the sauce in the pan, garnished with chopped coriander leaves.