By Foodie Moodie • Jump to Recipe • Print Recipe

Whole Chicken Roast

⏱️ Prep: 20 min

🔥 Cook: 50 min

🕒 Total: 1 hr 10 min

👨‍👩‍👧‍👦 Servings: 4

Juicy whole chicken roast marinated in aromatic spices and cooked with a rich nut and yogurt-based gravy. Perfect for festive meals served with pulao or biryani.

💖 Why You’ll Love This Recipe

• ✅ Tender, flavorful whole chicken
• ✅ Aromatic nut and spice gravy
• ✅ Perfect for festive or special meals
• ✅ Pairs beautifully with pulao or biryani

💡 Cooking Tips

• Use a thermometer to ensure chicken is fully cooked (75°C / 165°F internal temperature).
• Simmer on low heat to allow flavors to deeply penetrate the meat.
• Butterfly the chicken slightly or make small cuts to help the gravy soak in.
• Garnish with fried onions and green chillies for extra aroma and presentation.

🍴 Serving Suggestions

• Serve hot with fragrant pulao or biryani.
• Goes well with naan or paratha for a hearty meal.

❄️ Storage

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently on low heat to retain juiciness of the chicken.

🔄 Variations

• Add dried fruits like apricots or dates for a sweeter twist.
• Adjust spice levels according to taste preference.
• Replace chicken with small whole quails for a smaller version.

❓ FAQs

• Can I prep the nut paste ahead? Yes, make it a day before and refrigerate until needed.
• Can I use only ghee or oil? Ghee is preferred for authentic flavor, but oil can be used partially.
• How do I know when chicken is done? Ligaments should start loosening, or use a thermometer (75°C / 165°F).

📝 Ingredients

• 2 medium-sized chickens (750g each)
• 1 tsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp ginger garlic paste, salt to taste (for marinade)
• Nut paste: 1 tsp poppy seed, 2 tsp almonds, 1 tsp raisins, 1/2 tsp pistachios, 1 cinnamon, 1 cardamom, 5 green chillies, 1 tsp fried onions, 1/2 raw onion, 1/2 nutmeg, 1 mace (blend into fine paste)
• 2 cinnamon sticks, 2 bay leaves, 4 cardamom, 2 cups sliced onions, 1/2 cup ghee, 1 tsp ginger garlic paste, 1 tbsp yogurt, 1 tbsp milk powder, 1 tsp chilli powder, 1 tsp garam masala, 1 tbsp ketchup
• 2-3 Aloo Bukhara, 1/2 tsp kewra water, 4-5 green chillies

👨‍🍳 Instructions

1. Marinate the chicken with chilli powder, turmeric, ginger garlic paste, and salt. Set aside for at least 30 min.
2. In a large pan, heat oil and fry the chicken from all sides until golden brown. Set aside.
3. Add ghee in the same pan, sauté sliced onions with whole spices until light brown.
4. Add yogurt, prepared nut paste, milk powder, garam masala, ketchup, Aloo Bukhara, kewra water, and green chillies. Mix well and simmer for 10 minutes.
5. Add the fried chicken into the gravy, coat thoroughly, cover, and cook on low heat for 20 minutes.
6. Add hot water as needed, cover, and cook until chicken is fully cooked and tender.
7. Simmer the chicken in gravy for a few more minutes to absorb flavors. Garnish with green chillies and fried onions.
8. Serve hot with pulao or biryani.

📊 Nutrition (per serving)
Calories: ~550 | Protein: 45g | Carbs: 12g | Fat: 35g