Easter Chicken

After the sorrow of Good Friday and Holy Saturday, comes a day to rejoice for Christians. Easter is celebrated with a big feast to mark the victory of good over evil. It is the end of Lent, so you can expect a wide spread of the best dishes. One of the popular dishes to serve for Easter is a chicken roast. This dish is warm, comforting, colourful and looks divine! Nothing beats the wonderful aroma of a roast chicken spreading through your home 🙂


  • Prep time – 3.25 hours
  • Cook time – 30 minutes


  • Chicken (Remove liver and Kidney) – 1 whole
  • White distilled vinegar – 1 tbsp
  • Sunflower Oil – 2 tbsp
  • Turmeric Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1.25 tsp
  • Cinnamon Pieces (1-inch pieces) – 2
  • Cloves – 5
  • Cardamom – 1 pod
  • Hot Water – 1.25 cups
  • Salt – 2 tsp


  1. Using a small blender, blend together the cloves, turmeric powder, Kashmiri chilli powder, cinnamon, cardamom, vinegar and salt
  2. Take the whole chicken and ensure it is washed and dried. Rub the blended mixture from Step 1 on the whole chicken and let it marinate for 4 hours
  3. In a deep, heavy-bottomed pan, heat the oil over low heat. Add the whole chicken and let it’s skin brown all over. Turn the chicken so that it gets brown evenly
  4. Once the chicken is brown add the water. Then, cover and cook the chicken for 15 minutes or until it is cooked through
  5. Once the chicken is cooked take it out of the pan. Keep the gravy inside the pan
  6. Cook the gravy until it has thickened, then add the chicken back in and let the gravy coat the chicken
  7. Serve with some roasted vegetables and enjoy 🙂

Easter Chicken Roast 1


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