Roast Chicken Masala
Elevate your dinner table with the bold and aromatic flavors of Roast Chicken Masala—a mouthwatering fusion of traditional Indian spices and classic roasting techniques. This recipe calls for a whole chicken marinated in a rich blend of yogurt, lemon juice, and a medley of spices like cumin, coriander, turmeric, and garam masala. The marinade deeply infuses the meat, creating tender, juicy perfection, while roasting at high heat ensures a beautifully golden, crisp skin. Basted periodically with its own savory juices, this roasted chicken is finished with a garnish of fresh cilantro and sliced onions, adding a burst of freshness. Whether served with naan, roti, or fluffy basmati rice, this dish is a crowd-pleasing centerpiece for any meal. Perfect for a cozy family dinner or a festive gathering, Roast Chicken Masala brings authentic Indian flavors right to your home kitchen.
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Recipe Information
Ingredients
- 1 3.5 to 4 lbs Whole chicken
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 5 cloves Garlic cloves, minced
- 2 teaspoons Ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 1 Sliced onion, for garnish
- 4 Lemon wedges, for serving
Instructions
Prep the chicken: Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Remove any excess fat and giblets if they are present.
Prepare the marinade: In a medium-sized bowl, mix together the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, smoked paprika, garam masala, red chili powder, salt, black pepper, and vegetable oil.
Marinate the chicken: Rub the prepared marinade all over the chicken, including under the skin and inside the cavity. Cover the chicken and let it marinate in the refrigerator for at least 4 hours or preferably overnight for the best flavor.
Preheat the oven: Remove the chicken from the refrigerator 30 minutes before cooking. Preheat your oven to 425°F (220°C).
Roast the chicken: Place the chicken breast-side up on a roasting rack set inside a baking dish or roasting pan. Roast in the preheated oven for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for about 75 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C).
Baste the chicken: Every 20-30 minutes, baste the chicken with its pan drippings to keep it moist and flavorful.
Rest the chicken: Once roasted, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes before carving.
Serve: Slice the chicken and garnish with fresh cilantro and sliced onions. Serve with lemon wedges and enjoy your Roast Chicken Masala alongside naan, roti, or rice.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 3876 mg | 168% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 25.4 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 672 mg | 52% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
