Achari Roast Chicken
Achari Roast Chicken is a traditional Pakistani recipe for a classic dish of chicken pieces marinated in spiced yoghurt that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Achari Roast Chicken.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+over-night marinating)
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesMilk RecipesPakistan Recipes
This is a classic Pakistani dish of chicken marinated and roasted in a lightly-spiced yoghurt base that’s flavoured with anardana (pomegranate) powder; the dried and ground seeds of pomegranates that has an interesting sweet and sour characteristic.
Ingredients:
4 Chicken Breasts, on the bone and without skin
4 Chicken Legs, on the bone and without skin
1/2 tsp Fennel Seeds
1/2 tsp Nigella Seeds
1/2 tsp Red Chilli Flakes
1/2 tsp ground Black Pepper
1/2 tsp Pomegranate Powder
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1/2 tsp Paprika
1 tsp Sea Salt
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
2 tsp Ginger-Garlic Paste
1 Green Chilli, thinly sliced
120g Plain Yoghurt
Juice of 1 Lemon
To Cook:
Vegetable Oil, as needed
Method:
Using a sharp knife cut several deep slits into the meat of the chicken (this helps the marinade to penetrate and aids with even cooking). Mix together all the ingredients (except the chicken and oil). Place the chicken in a large bowl, scrape over the marinade then rub it all over the meat, ensuring it enters the slits. Cover and set aside to marinate in the refrigerator over night (at least two hours).
Pre-heat your oven to 220C (430F/Gas Mark 7). In the meantime, line a deep roasting tin with foil and add in the chicken and all its marinade (arrange the chicken pieces in a single layer). Transfer to your pre-heated oven and roast for 45 minutes. At this point, brush the chicken all over with the vegetable oil and cover with foil.
Continue roasting for a further 10 minutes, or until the chicken is fully cooked and coloured a nice golden brown.
Serve withgreen yoghurt chutney and fresh naan breads.