Salt Baked Chicken – Middle Eastern Style

Amazingly mouthwatering and juicy Middle Eastern Style Salt Baked Chicken recipe by Food Fusion #HappyCookingToYou #FoodFusion

Select Language


Prepare Spice Mix:

  • Sabut kali mirch (Black peppercorns) 1 & ½ tbs
  • Sabut dhania (Coriander seeds) 1 & ½ tbs
  • Laung (Cloves) 1 tsp
  • Zeera (Cumin seeds) ½ tbs
  • Namak (Salt) 1 & ½ tsp or to taste
  • Haldi powder (Turmeric powder) 1 & ½ tsp
  • Sumac powder 1 tsp
  • Chicken with skin 4 pieces (1 kg)
  • Olive oil 1 tsp
  • Namak (Salt) 3-4 packs (reusable for the baking purpose only)
  • Pyaz (Onion) rings


Prepare Spice Mix:

In a spice mixer,add black peppercorns,coriander seeds,cloves,cumin seeds,salt,turmeric powder, sumac powder & blend to make powder then sift with the help of the sifter.

Can be stored in an airtight container for up to 3 months (for 1 kg chicken).

In a bowl,add chicken whole leg pieces,sprinkle prepared spice mix & rub evenly over the chicken with the help of hands.

Add olive oil and rub all over the chicken,cover & marinate for at least 4-6 hours or overnight in refrigerator.

Wrap each chicken whole legs completely in butter paper then again warp in aluminum foil.

In a deep pot,add salt and preheat on high flame for 15 minutes then carefully takeout half quantity of salt in a separate pan.

Now place aluminum foil wrapped chicken on heated salt & add remaining heated salt over it (completely cover chicken with salt),cover & cook on high flame for 10 minutes then cook on low flame for 45-50 minutes.

Carefully remove the salt & take out aluminum foil wrapped chicken pieces.

Garnish with lemon slices and fresh coriander.

Serve chicken with saffron rice,onion rings,yogurt raita & chutney.

Recipe By: Kanwal Mohsin

You May Also Like