Deghi Roast

Ingredients
Chicken 1
Garlic Paste 1 tbsp
Yogurt (With Out Water) ½ cup
Red Chili Powder 1 tbsp
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
All Spice Powder 1 tsp
Lemon Juice 2-3 tbsp
All Purpose Flour 1 tbsp
Yellow Food Color 1/3 tsp
Oil as required
Lahori salt or Salt to taste
Chaat Masala as required
Method
Take a 1 salim chicken and cuts off. Take a mixing bowl add 1 tbsp of ginger garlic paste , ½ cup yogurt , 1 tbsp of red chili powder , ½ tsp of tumeric powder , 1 tsp of cumin seeds, 1 tsp of all spice powder , 2-3 tbsp of lemin juice , 1 tbsp of all purpose flour , 1/3 tsp of yellow food colour , as required oil and add to taste salt make a paste and marinate the chicken for 1 hour. Now take a cooking pan add as required water heat the water. Now with the help of strainer or cloth steam the chicken. Now take it out in a preheated oven and bake it for 200 C take it out in a serving platter garnish with lemon slices and sprinkle the chat masala and serve it.

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Shehanshahi Raan Roast Recipe

Ingredients

Raan 1
Papaya paste ½ cup
Yogurt ½ cup
Egg 1
Gram flour 2 tbsp
Red chili powder 3 tbsp
Crushed black pepper 1 tbsp
All spice powder 1 tsp
Cumin powder 1 tsp
Yellow food color 1 pinch
Vinegar 1 cup
Oil 3-4 tbsp
Butter ½ cup
Lahori salt to taste

Method
Put cuts on mutton raan with help of knifes then add in 1 cup vinegar and some lahori salt. Mix everything and put everything on the raan. Wrap plastic over it and keep it for a day. Now take a mixing bowl and add in ½ cup yogurt, 2-3 tbsp oil, 2 tbsp gram flour, 1 tsp white pepper, 1 egg, 1 egg, 1 tbsp crushed black pepper, 1 tsp all spice powder, 1 tsp cumin seed powder, 3 tbsp red chili powder, ½ cup papaya paste, pinch of yellow food color and 2 tbsp ginger garlic paste. Mix everything together and make a paste. Put the paste on the raan and keep it for 2-3 hours. Put the raan in the pan and keep it on the slow flame for 25- 30 minutes to steam it. Put the steamed raan in the oven tray and bake it for 25- 30 minutes at 200c. brush ½ cup butter while baking. When the color changes dish it out and serve hot.

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Chicken Roast by Tahir Chaudhary

Ingredients
1 whole roasting chicken
2 tsp unsalted butter, softened
1tsp rosemary
1 1/2 tsp thyme
1 tsp chili
1 tsp ground coriander
2 tbsp oil
1 tsp salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1 onion, peeled and sliced
1 lemon
Method:
Preheat oven to 250
Starting from the neck , loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and ingredients in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place onions and lemon in cavity of chicken.
Bake at 250 for 45 minutes. Increase oven temperature to 280° bake at for 15 minutes . Remove chicken from pan let stand 10 minutes.

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