Pakistani Chicken
  • 32ounces low-fat, nonfat, or whole-milk plain yogurt
  • 1tablespoon freshly grated ginger
  • 1teaspoon ground turmeric
  • 1-2teaspoons cayenne pepperto taste
  • 1/2teaspoon ground cumin
  • 1/2teaspoon ground allspice
  • 2-3teaspoons saltto taste
  • 1 whole chicken, cut up and skinnedabout 4 pounds
  • 1large tomato, diced
  • 1 red or green bell pepper, coarsely chopped
  • 1-4 chopped jalapeño peppersto taste
  • 1 onion, halved and cut into thick semicircles
  1. In a large bowl, mix together yogurt, ginger, turmeric, cayenne, cumin, allspice, and salt. Add chicken and turn to coat. Marinate in refrigerator for 2–4 hours, or overnight.
  2. Preheat broiler. Add tomato, bell pepper, jalapeños, and onion to sauce with chicken; toss to coat. Line a roasting pan with aluminum foil. Place chicken pieces and vegetables on pan, pouring extra sauce over all.
  3. Broil about 6 inches from heat, watching carefully and turning every 10–15 minutes, for 45–60 minutes. At each flip, chicken should be slightly charred but not blackened. Baste chicken with sauce at every flip.
  4. Remove chicken and vegetables to a serving platter and serve.
Recipe Notes
Nutrition Facts
Pakistani Chicken
Amount Per Serving
Calories 336
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Facts Per Serving:
Calories: 336 calories
% fat calories: 22
Fat: 8g
Saturated Fat: 3g
Cholesterol: 135mg
Protein: 47g
Carbohydrate: 16g
Fiber: 1g
Sodium: 960mg