on Dec 18, 2015, Updated Sep 01, 2020 There’s something so satisfying about making and serving a whole roast chicken And what makes it even more interesting is making it roasting the chicken with Indian masalas. Imagine: the aroma of rich Indian spices wafting through the air as you cut into crispy chicken skin coated with masala. Yes please! A whole roast chicken might sound difficult to make, but if you follow the instructions, this dish comes together fairly easily and with ingredients you already have at home. The end result is a perfectly cooked roast chicken that’s tender, juicy, and spicy!
Reasons Why This Recipe Is A Winner
The recipe uses pantry ingredients – no need to shop for anything exotic!It serves a large group of people – perfect for dinner parties.The chicken can be marinated a day ahead – for a fuss-free kitchen on the day of serving. The technique used in this recipe gives us really crispy chicken skin and super juicy meat that’s the mark of a good roast chicken.The chicken is flavoured through and through so you won’t be left with bland chicken after a few bites.It is a unique roast preparation that will definitely impress.
Ingredients for Indian Masala Roast Chicken
Here’s everything you need for this recipe – it’s a really short list of ingredients:
Whole Chicken: Make sure to get good quality chicken with the skin on for this recipe. While roasting a chicken whole, the skin ensures that the chicken remains juicy and doesn’t dry out. Kashmiri Red Chili: We use Kashmiri Red Chili in this recipe as it brings out a mild heat that will not overpower the other flavours. It also has a deep red color which we love for an Indian style roast chicken!Ginger and Garlic: Freshly prepared ginger and garlic paste is key for bringing out the best flavour. Butter: An essential ingredient for the marinade – don’t skip or skimp on this one! Using butter will ensure the chicken is moist and flavourful.Honey: Adding a little honey balances the spice from the red chili that we use in this recipe.Vinegar: Acts like a tenderizer for the chicken, which also helps the chicken parts hold the masala coating well. The result is a succulent and flavour-rich roast chicken!
How to make Indian Roast Chicken
1.Make the marinade for the roast chicken by mixing together melted butter, honey, ginger garlic paste, salt, pepper, chilli powder, jeera powder and vinegar 2.Loosen the skin of the chicken by inserting a spoon under it and then marinate the entire chicken with the marinade. Cover with cling film or a plate and refrigerate overnight or for at least 2 house 3.When ready to roast the chicken, take it out of the refrigerator at least an hour prior to bring it to room temperature. Place onions, potatoes and garlic in a roasting pan and toss them in salt, pepper and olive oil 4.Tie the chicken legs with twine and place the marinated chicken on top of the onions and potatoes. Insert a lime in the chicken cavity 5.Halfway through the roasting process, take the chicken out and brush it with the remaining marinade. Place it back in the oven and bake till the internal temperature of the chicken registers 75 C/ 167F 6.Take the chicken out of the oven once its cooked and rest for 10 minutes 7.Brush it with melted butter before serving 8.Carve it with a sharp knife before serving
Top Tips To Make The Best Indian Roast Chicken
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. 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!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.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. 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. The general rule for roast chicken cook time is 25 minutes for every 500g of chicken.Basting: Make sure to baste the chicken halfway through the cooking. This keeps the chicken juicy and most and also injects flavour.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. 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!
Carving Roast Chicken
First time making a whole roast chicken? Don’t let the carving step intimidate you – just follow these instructions! Cut off and remove the twine completely. Use a fork and a sharp meat knife and cut between the joints of the leg and the body. If you have cooked the chicken according to the recipe, it should cut through without any hassle. Next, keeping your hand for support, horizontally slice off each breast of the chicken. The wings can be taken off next. And finally, you can shred any extra meat that is left. For more tips on carving and a visual representation of the process, you can refer to my Herb Garlic Roast Chicken post.
Some More Tips To Keep In Mind
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.
Once you make your first roast chicken, there’s no going back! You will love serving this for any occasion, and this Indian-style recipe allows for a versatile table spread as well. I love serving this one with a side of mashed potatoes, and my vegetarian gravy with mushrooms for a delightful, wholesome meal.
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