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Chicken Lahori

Take on the takeaway with this traditional Pakistani dish!

110 6
Chicken Lahori | DonalSkehan.com, Take on the takeaway with this traditional Pakistani dish!

main-meals

Chicken Lahori

Take on the takeaway with this traditional Pakistani dish!

Tuesday, July 1, 2014

1 large, free range chicken

For the marinade:

2 tbsp onion, finely minced

Juice of 1 lemon

¼ tsp ground coriander or fresh leaves, chopped

Pinch minced or powdered garlic

Pinch turmeric

1 cm stem chopped green ginger or drained ginger in syrup

Pulp of 2 large ripe tomatoes (canned and drained can be used)

Salt & pepper

About 2 tbsp olive oil

 

Plate/pestle & mortar/food processor

Baking tray

 

110 mins + marinade time
Serves 6

Chicken Lahori is a very colourful dish from Pakistan, which is not at all hot but extremely full of flavour. It should marinade in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

 

 

Mix all the marinade ingredients on a deep plate, pounding well, then add the olive oil and mix in thoroughly.

TOP TIP

You can use a pestle and mortar or even a food processor here, especially if you're making a big batch of the marinade.
Put the chicken in the dish and rub this marinade all over, especially over the breast and legs. Cover and leave to marinade for no less than one hour, turning at least once. It can stay longer in the marinade if convenient.
Line a baking tin with foil, put the chicken into the middle, then the marinade all over the breast and legs. Secure foil loosely at the top.
Preheat oven to 200°C/400°F/Gas Mark 6 and put the bird in for half an hour, then lower heat to 180°c/350°F/gas mark 4 and continue cooking for another hour.
Take out and roll back foil, then put back in oven so that the top and legs can brown – about 20 minutes is usually enough, but check that the lahori marinade is not drying up.
Put onto a warm serving dish with the pan juices and serve with freshly boiled rice and wedges of lemon.
110 mins + marinade time
Serves 6

Ingredients

1 large, free range chicken

For the marinade:

2 tbsp onion, finely minced

Juice of 1 lemon

¼ tsp ground coriander or fresh leaves, chopped

Pinch minced or powdered garlic

Pinch turmeric

1 cm stem chopped green ginger or drained ginger in syrup

Pulp of 2 large ripe tomatoes (canned and drained can be used)

Salt & pepper

About 2 tbsp olive oil

 

You'll Need

Plate/pestle & mortar/food processor

Baking tray

 

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  • digitaldr

    Sorry but I didn’t like this at all. It wasn’t disgusting but just way too bland and simple. It was more like a base for a curry minus the chilli. I’m guessing that back when Theodora Fitzgibbon came up with this the average Irish palette wouldn’t have coped will with anything too exotic/spicy. Also it probably would have been difficult/impossible to get the ingredients necessary for the more complex spicing needed to make a decent curry.

    • You’re right, it’s definitely on the milder side of things when it comes to curries. I think it’s a great option if you aren’t a lover of spicy food but like Indian/Pakistani flavours.