masala chicken

This Whole Roasted Indian Chicken is made with rich and nutty ghee, sweet and savory garam masala, ginger and honey, all roasted to juicy, crispy perfection.

Whole Roasted Indian Chicken

chicken

mini red potatoes

ghee (melted)

garam masala

ginger paste

garlic

honey

yogurt

salt

Remove all the innards from the chicken. Reserve in a freezer bag to use in chicken broth later.

Combine all the marinade ingredients together in a bowl to make a paste.

Slather the paste all over the chicken, cover and let sit in the fridge overnight (uncovered). Reserve 3 tablespoons of the marinade in the fridge for use on the potatoes.

Remove the chicken from the fridge and let it come to room temperature (about 30 minutes). Preheat the oven to 450 degrees.

Place the potatoes in a bowl with the reserved marinade and mix to coat and put them in the bottom of a roasting pan.

Place the chicken on a roasting rack in the pan and cover loosely with foil.

Place in the oven and turn the temperature down to 400 degrees. Roast for 60-90 minutes total.

Remove the foil half way through the cook time and continue to roast until the skin is browned and crisped, and the internal temperature is 160 degrees. Remove from oven and let rest for 15 minutes.

This recipe gives you a delicious Murgh Masala, or spicy chicken curry dish. The sauce, based on onions, coconut, yoghurt and a mix of fragrant spices is super tasty. Make it as hot as you like.

Murgh Masala

chicken breast, diced

tbsp Ghee (or vegetable oil)

turmeric

tsp cumin seeds

tsp green cardamon powder

tsp garam masala

bay leaf

tsp red chilli powder

baby tomatoes (halved)

cashew

lemon juice

tsp minced ginger (pureed ginger)

tsp minced garlic (pureed garlic)

tomato puree

Handfull of fresh coriander leaf

tbsp dessicated coconut

tin of full fat coconut milk

tbsp natural yoghurt

Red Chilli, sliced

Prepare your ingredients beforehand.

Heat the ghee in a wok. Then add...

Heat the ghee in a wok. Then add the turmeric, cumin seeds, cardamom powder, garam masala and the bay leaf. Stir well and cook for about 2 minutes on medium heat until fragrant.

Then add the chopped onion and saute for...

Then add the chopped onion and saute for a further 3-4 minutes. Then add the salt, stir well, cover the wok and cook the onions on low heat for a further 8-10 minutes. If you need more liquid then add a splash of water.

Remove the bay leaf, then add the minced...

Remove the bay leaf, then add the minced garlic and ginger and the chilli powder. Then add the chicken breast, the coconut cream, the yoghurt, the tomato puree, the baby tomatoes, the cashew nut paste, the lemon juice, the desiccated coconut and mix well.

Now bring to a simmer and cook on...

Now bring to a simmer and cook on low heat for about 20 minutes, stirring occasionally.

Finally taste the sauce to see if you...

Finally taste the sauce to see if you require further seasoning like salt or more chilli to adjust the spiciness. Chop some fresh coriander and add to the sauce before serving.

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Whole Roasted Indian Chicken

Murgh Masala

Top 2 masala chicken recipes from across the web

The most viewed masala chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Roasted Indian Chicken

Murgh Masala

The most viewed masala chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine