Whole Roasted Masala Chicken

even Dog (who is not familiar with the cuisine of India) wanted a taste

Every Sunday I cook a chicken.

The idea being that not only do we have a delicious roast dinner on a Sunday, but I can make enough bone broth to last us the whole week.

(FYI: if you make your own broth, consider adding a few whole cloves. It’s delicious)

But chicken, week in and week out, can get pretty boring.

So last Sunday I gave it an Indian inspired twist by blending a paste of coriander, ginger, garlic and garam masala and rubbing it into the meat before cooking.

It smelt heavenly (the whole house stank of spicy indian chicken…in a good way) and tasted even better.

Be warned though – this is pretty spicy. If your tastebuds are delicate you might want to ease up on the chillis, or at least take out the seeds.

Whole Roasted Masala Chicken

*adapted from Madhur Jaffrey

  • 4 tbsps lemon juice
  • 2 tbsps root ginger
  • 2 cloves garlic
  • 2 green chillis
  • 1/2 tsp sea salt
  • 1 tsp ground coriander/cilantro
  • 1 tsp garam masala
  • 1/4 cup butter, melted
  • 1 3lb 12 oz chicken
  1. Blend together all the ingredients (apart from the chicken obviously, and the butter) in a food processor until it forms a paste.
  2. Score the chicken and brush all over with the butter. Season. Rub the paste into the bird. Set aside for 30 minutes.
  3. Wrap the chicken in foil and roast at 400 for an hour.
  4. Unwrap the foil to expose the bird, baste with the juices and cook for a further 15 minutes until the skin is crispy.
  5. Pierce the skin. If the juices run clear the chicken is done. Remove from oven and let rest for ten minutes before cutting and serving.

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