1 tsp saffron threads
3 tbsp boiling water
2 chickens (1.5 kg approx)
½ lemon juice
4 tsp salt
2 tsp coriander seeds
1 tsp cumin seeds
1 cup plain yogurt
2 cloves garlic, minced
1 tbsp minced ginger
½ tsp paprika
¼ tsp chili powder
2 tbsp ghee



  • In small bowl, soak saffron in boiling water for 5 minutes.
  • Pat chickens dry inside and out with paper towels; truss securely. With sharp knife, make several 1/2-inch (1 cm) deep cuts in chicken thighs and breasts. Place chickens in 13- x 9-inch (3.5 l) baking dish.
  • Reserve 2 tbsp (25 ml) of the lemon juice. Combine remaining lemon juice with salt and rub over chickens, especially into slits. Pour saffron mixture over chickens and rub in to coat evenly; set aside.
  • In small un-greased skillet, cook coriander and cumin seeds over medium heat, shaking skillet constantly, for 2 to 3 minutes or until golden. Transfer to blender and add 2 tsp (25 ml) of the yogurt, garlic and ginger; blend until pureed. Stir puree into remaining yogurt along with paprika and chili powder; spread evenly over chickens. Cover and marinate in refrigerator for at least 12 hours or up to 24 hours.
  • Arrange chicken on rack in roasting pan; pour any liquid remaining in dish over chickens. Roast in 4000 F (2000 C) oven for 15 minutes. Combine ghee and reserved lemon juice; brush over chickens. Reduce heat to 3500 F (1800 C) and roast for 1-1/4 to 1-1/2 hours or until chickens are golden brown, meat thermometer registers 1850 F (850 C) when inserted in thickest part of thigh and juices run clear when chickens are pierced. This process will help you make 6 to 8 servings.

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