Go Back
+ servings
The Indian Style Whole Masala Roast Chicken in a red Fujihoro casserole.

Indian Style Whole Masala Roast Chicken

This Indian Style Whole Masala Roast Chicken is a spicy, juicy roast chicken recipe that makes for a great main dish at holiday tables!
Course Main Course
Cuisine Indian
Diet Gluten Free
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 Portions
Calories 594kcal
Author Richa


  • 1 Whole Chicken skin-on, approx 1.2 kgs (See Note 1)
  • 2 ½ tablespoons Kashmiri Red Chilli Powder
  • 1 ½ tablespoons Ginger Paste
  • 1 tablespoon Garlic Paste
  • ½ tablespoon Pepper Powder
  • 1 teaspoon Jeera Powder Cumin
  • 2 tablespoons Honey
  • 1 ½ tablespoons Vinegar
  • 50 g Butter Melted
  • Salt to taste
  • 3 - 4 Potatoes quartered
  • 3 Onions quartered
  • 3 Pods Garlic whole, halved
  • 1 Lemon sliced


  • 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 preheated oven at 200C/392F for 65 minutes. 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, 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!



  1. The chicken I used was approximately 1.2 kgs. This took 65 minutes at 200C. The general rule for cook time is 25 minutes for every 500g of chicken.
  2. Use chicken with skin on as the skin gives it that crispy roast texture. 
  3. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/75C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue. 
  4. Getting rid of juices Tip 1: A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
  5. Getting rid of juices Tip 2: Another way to get rid of the juices is to sear the thighs on both sides in a pan first before placing them in the oven. This can help lock in the juices so that you have less liquid when it comes out of the oven.
  6. Chicken skin: Loosen the skin of the chicken before marinating it. The skin on the chicken traps all the juices of our buttery and spicy marinade and allows the meat to absorb the flavours really well. It makes the chicken really tender while also helping us get that nice crispy skin on top. 
  7. Marination: With my technique of loosening the skin, you not only put the marinade all over the chicken, but also under the skin and inside the cavity! This makes sure that each bite of the chicken is just as juicy and flavourful. We recommend marinating the chicken overnight in the refrigerator for max flavour!
  8. Trussing the chicken: Trussing is the process in which you tie up the wings and legs of a chicken before roasting it. For this recipe, I’ve just simply tied the legs of the chicken to make it more presentable. For the wings, I recommend tucking them behind the neck of the chicken to prevent the wing tips from burning as the chicken roasts.
  9. Roasting pan: I recommend using a good quality baking pan or casserole for this recipe, that is large enough so that the chicken is able to fit snugly along with the vegetables we are adding. Elevate the chicken (breast side up) by placing it on top of the vegetables - this way the meat juices will easily drip down into the pan which we will use to baste the chicken for more flavour and moisture. 
  10. Roasting preparation: If your chicken was refrigerated, take it out of the fridge 60 minutes before you roast it to allow it to come to room temperature. Preheat the oven to 200 degrees celsius - this will ensure that the meat cooks evenly. 
  11. Basting: Make sure to baste the chicken halfway through the cooking. This keeps the chicken juicy and most and also injects flavour.
  12. Final steps: You can place another tray rack above the chicken if the skin is browning up too quickly towards the end of the cook time. You will know that the chicken is fully cooked when it reaches the internal temperature of 75 C. 
  13. Serving: When serving the chicken, do not cut into it immediately! Let it rest for at least 10 minutes. Letting the chicken rest gives time for the moisture within the meat to be distributed, resulting in a tender and juicy roast chicken. Skipping this step will give us dry meat which is a big no no!
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.


Calories: 594kcal | Carbohydrates: 59g | Protein: 30g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 417mg | Potassium: 1491mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1392IU | Vitamin C: 66mg | Calcium: 87mg | Iron: 4mg