Apr 18, 2025, 03:56 PM IST

Farah Khan's favourite roast chicken recipe: Here's how to make it at home

Rishika Baranwal

Farah Khan's Lokhandwala Water Roast Chicken is a celebrity favourite, known for its unique cooking method and delicious flavours.

For this dish, you will need 1 whole chicken with skin, cleaned, along with 1 tablespoon of black peppercorns (crushed), 1–2 tablespoons of olive oil, 2 teaspoons of Kashmiri red chilli powder, 1/2 teaspoon of spicy chilli flakes, 3 teaspoons of mustard paste, 10–12 cloves of minced garlic, the juice of 3 lemons, and salt to taste.

Massage the chicken with olive oil and salt. Evenly coat it with crushed black pepper, red chilli powder, chilli flakes, mustard paste, minced garlic, and lemon juice, ensuring that the marinade covers the chicken thoroughly, including the cavity.

Heat a teaspoon of olive oil in a pan. Place the marinated chicken in the pan and sear it on one side until golden brown.

Add warm water to the pan, submerging the chicken halfway. Cover the pan with a lid and let it simmer for 30 minutes. Afterwards, turn the chicken over and cook for an additional 15 minutes.

Once cooked, remove the chicken from the pan and let it rest for 10–12 minutes. This resting time allows the juices to redistribute, ensuring a moist and flavorful roast.

Serve the roast chicken with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. The tender meat and aromatic flavours make it a delightful main course.

To ensure the best results, use a meat thermometer to check that the chicken reaches an internal temperature of 75°C (165°F). For added flavour, marinate the chicken overnight in the refrigerator. Adjust the spice levels according to your preference for a customised taste.

This recipe doesn’t require an oven or tandoor, making it easy for home cooks to prepare. The slow cooking process in water ensures the chicken stays juicy and tender while soaking up all the flavours.

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