This Indian Style Whole Masala Roast Chicken is the Indian version of the Roast Chicken bursting with flavors from lots of masalas! It makes for the perfect main dish when you’re preparing a large spread and the ingredients that go into making it are sitting right there on your shelf! Enjoy a juicy, spicy and buttery feast!
That title’s quite a mouthful isn’t it? Indian-Style Whole Masala Roast Chicken. Who even says that stuff?! Honestly, I couldn’t think of what else to call it. Because it’s an Indian version of the Roast Chicken, with lots of masala and is roasted whole. And needless to say, it’s delicious. It’s been made so many times now, that it’s brother-in-law, father-in-law, mother-in-law, husband and friends approved!
So you can basically dive right in, get that whole chicken and try it today, or for Christmas if you plan to celebrate with a large spread!
This may look fancy and difficult, but I promise you won’t have to go searching for ingredients because they are sitting right there on your shelf. Neither will you have to worry too much about how that chicken is going to cook because if you follow the instructions, it is going to be JUICY and SPICY and will make you wonder how often you can get away with making it.
While this recipe is simple, here are a few things to keep in mind so that you get a true winner:
- Get good quality chicken, and make sure to keep the skin on. While roasting a chicken whole, the skin ensures that the chicken remains juicy and doesn’t dry out.
- Ingredients such as ginger and garlic should be freshly prepared so that you get the best flavor.
- Know your oven because oven temperatures vary a little bit. So you may need to adjust the time slightly to make sure the chicken cooks just right.
- This recipe requires a fair amount of butter and please don’t skimp on it. Butter is always better.
- Make sure the chicken fits snugly in your roasting pan, while leaving space for the potatoes, garlic, lime slices and onions. Get a good baking pan or casserole. The Fujihoro casserole that I use in this recipe is multi-purpose and fantastic because it can go from stove to oven and can handle high temperatures. I use it for everything from curries to bakes to roasts.
- Finally, DO NOT cut into the chicken immediately. Cover and let it rest for at least 10 minutes. Trust me, the wait is worth it.
Gather the friends around, ask them to bring gifts (because you are feeding them deliciousness) and make some noise. Try this with my Christmas favorites:
Make pitchers of Cranberry Ginger Holiday Cocktail (Helps when you want to make noise)
Start with this beautiful Greens, Persimmon and Ricotta Salad
A side of the Creamiest Parsley Baby Potatoes
Another side of Honey Roasted Ginger Carrots, because we love our veggies!
Some Tandoori Cauliflower for your main dish, if you are vegetarian (Or use the marinade I’ve used for the Chicken on the Gobhi)
And end the madness with these Passion Fruit Cheesecake Jars, because nobody can choose between desserts
Just when the party’s rounding up, surprise your guests and send them away with these gorgeous Red Velvet Crinkle Cookies
Indian Style Whole Masala Roast Chicken
Ingredients
- 1 Whole Chicken skin-on (See Note 1)
- 2 1/2 tablespoons Kashmiri Red Chilli Powder
- 1 1/2 tablespoons Ginger Paste
- 1 tablespoon Garlic Paste
- 1/2 tablespoon Pepper Powder
- 1 teaspoon Jeera Powder Cumin
- 2 tablespoons Honey
- 1 1/2 tablespoons Vinegar
- 50 g Butter Melted
- Salt to taste
- 3 – 4 Potatoes quartered
- 3 Onions quartered
- 3 Pods Garlic whole, halved
- 1 Lemon sliced
Instructions
- Wash the chicken and pat dry.
- Mix together chili powder, ginger, garlic paste, pepper, jeera, honey, vinegar, butter and salt into a smooth paste.
- Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks.
- Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator.
- If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.
- Use an oven proof baking dish and add potatoes, onions, garlic and lemon slices to the bottom. Tie the chicken legs together with a kitchen string (as shown in the picture) and transfer it on top of the veggies.
- Bake in a pre-heated oven at 220 degrees celsius for 90 minutes or 1 1/2 hours. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
- Once cooked, cover with aluminium foil and let it rest for 10-15 minutes.
- Serve with all the veggies at the bottom of the pan. Don’t forget to squeeze out the garlic and lemon on top of the chicken for an extra kick!
Sandra Sunny says
Ammmmmmmmmaaaaazing recipe ! Tried it yesterday ! Love it !
Chilly says
Hi… Can we do it on the rotisserie rod??.. With the veggies in a dish below…Any changes required?
Richa says
Yea that’ll be perfect actually! No changes required!
CN says
This recipe made the best chicken I ever have tasted, simply an amazing juicy result with packs of flavor in the skin and vegetables underneath. We were also lucky to get real Indian papadums so this turned into an authentic treat we didn’t expect!
Richa says
Thank you so so much CN! So glad you enjoyed this recipe!I hope this will open the world of Indian cooking to you
sue says
what do you mean by pepper powder?
Richa says
Thats ground black pepper
Daisy says
Doubled the recipe and coated 10 chicken boneless skinless thighs, cooked on BBQ & while it was resting topped it with a pad of butter, it was spectacular!!! You really can’t go wrong, this is defiantly going on the make it again list.
Richa says
Amazing Daisy!! I especially loved the part about a pat of butter. Really glad you liked this marinade.