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Recipe

Chicken Broast

2 h 35 min · Serves 4 · Pakistani

Why make it

Brined, yogurt-marinated chicken in a double-dredged, peppery flour crust, fried until deep gold and crisp. It's the Pakistani takeaway favourite, made in an ordinary deep pot at home.

Serves 4

You’ll need

  • 1.2 kg chicken pieces on the bone (drumsticks, thighs and b…
  • 1 l cold water, for the brine
  • 2 tbsp fine salt, for the brine
  • 1 tbsp sugar, for the brine
  • ½ cup plain yogurt, whisked
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp soy sauce

+ 17 more in the full recipe
1

Step 1 of 11

Pat the chicken dry. Stir the salt and sugar into the cold water until dissolved, add the chicken and refrigerate for 30 minutes.
2

Step 2 of 11

Lift the chicken out of the brine and pat very dry with kitchen paper. Discard the brine.
3

Step 3 of 11

In a large bowl mix the yogurt, lemon juice, ginger-garlic paste, soy sauce, chilli powder, white pepper, black pepper, paprika and salt. Add the chicken and rub the marinade in well, including under the skin where you can.
4

Step 4 of 11

Cover and refrigerate for at least 1 hour. For deeper flavour, leave it overnight, but then reduce the lemon juice slightly so the meat does not turn mushy.
5

Step 5 of 11

Whisk the flour, cornflour, baking powder, garlic powder, onion powder, oregano, chilli flakes, black pepper and salt in a shallow tray. In a second tray whisk the eggs with the milk.

The last 6 steps are in the full recipe.

Cook’s tip

Pat the chicken dry after brining and shake off extra marinade. Wet chicken makes a patchy, soggy crust.

Ready to cook?

Chicken Broast

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe