This Indian Spiced Roasted Chicken recipe is the “best roast chicken recipe in the universe” according to the boyfriend. And really, with the rich and nutty ghee, sweet and savory garam masala, ginger and honey, all roasted to juicy, crispy perfection, who can really argue?
This Masala Chicken is DAMN good guys. I’m not going to beat around the bush. The smoky sweetness of the garam masala paired with the spice of the fresh ginger and garlic and the sticky sweetness of the honey makes for the the most beautifully flavored spiced roast chicken.
Mixing all those delicious ingredients with yogurt and ghee, and slathering it all over your beautiful chicken to marinade overnight leaves you with deliciously tender and juicy (not to mention flavor packed) meat. You NEED to have this spiced roasted chicken in your life.
The Ingredients for Indian Spiced Roasted Chicken
You should be able to get all these ingredients at your local grocery. Or buy many of them through the below Amazon links if you don’t feel like running up and down the aisles of the grocery store this holiday season (affiliate links – I earn a small commission if you buy through these links to help me pay for this site and all the recipe failures!):
What is Garam Masala?
Garam masala is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg (may also include others depending on the specific mixture). It is commonly used in Indian cooking and has quickly become one of my favorite spices to cook with. It has a sweet, smoky, savory flavor to it that is amazing on meats and vegetables, as well as sauces and marinades.
What is Ghee?
Ghee is basically a type of clarified butter that originated in India. To make ghee, butter is cooked on low heat until the milk solids separate. These solids are then removed to leave the clarified butter. It has a slightly sweet and nutty flavor, as well as a high smoke point making it perfect for high heat cooking. Another one of my favorite ingredients to cook with.
How to Make Indian Spiced Roasted Chicken
The key to flavor with this masala roasted chicken is to marinade it overnight. Using the yogurt in the marinade is what helps the chicken become more tender and juicy. You don’t want to skip this part!
First, remove all the innards from the chicken. Reserve in a freezer bag to use in chicken broth later. Guys, I’m serious here. You should totally be keeping all your chicken parts (including the carcass of this chicken) so you can make a homemade broth.
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. Reserve a couple tbsp. 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 with foil.
Place in the oven and turn the temperature down to 400 degrees. Roast for 60 minutes.
Remove the foil and roast an additional 20-30 minutes, until the skin is browned and crisped, and the internal temperature is 160 degrees. Now guys before we move on, if you’re still using that old thermometer to check if your chicken is done, you’re totally missing out. I recently got the Thermapen MK4 from ThermoWorks, and it is hands down the best thermometer I have ever used.
It gives a reading in about 3 seconds so you don’t even have to take the chicken out of the oven. It is so quick and incredibly accurate. I’ll never go back to the old thermometer. Now it’s not cheap, but it’s awesome and totally worth it in my opinion. Plus, not only does it work on meat, but you can use it for candy, bread, bathwater, or just general room temperature. It’s awesome and it’s my favorite new toy.
If you’re interested, pop on over and read a little more about them HERE.
But back to the spiced roasted chicken. Once the temperature has reached 160 degrees, remove it from the oven.
The temperature will continue to rise to 165 degrees as the chicken rests. Let it rest for 10-15 minutes, then serve the spiced roasted chicken with potatoes drizzled in pan drippings. And try to tell me this isn’t your favorite roast chicken recipe ever!!
Can roast chicken be frozen?
Once you cook and cool your chicken, remove it from the bones and place it in an airtight freezer safe container or bag. Store it in the freezer for up to 3 months.
What temperature should roast chicken be cooked to?
Chicken should be served at an internal temperature of 165 degrees. Remove it from the oven once it hits 160 degrees, and the internal temperature will rise to 165 degrees while it rests.
Is roast chicken healthy?
If you don’t eat the skin, this spiced roasted chicken is healthy. It has a significant amount of protein and low fat. If you eat the skin however, the fat content will increase making the chicken less healthy. Also note that the breast meat is healthier than the thigh meat, which contains higher levels of saturated fat.
Tools used to make this Masala Chicken
– Thermapen MK4: This tool is my new favorite toy. I absolutely love how quick and accurate it is!
– Roasting pan: A roasting pan is always a good thing to have in your kitchen.
– Roasting rack: I like to roast on a rack so the bottom of the chicken gets crispy as well.
Did you make this masala roasted chicken? Rate the recipe and leave a comment to let me know what you think!
- 1 whole chicken, 4-5 lbs
- 2 cups diced red potatoes (any small potato can be substituted)
- 3 tbsp. ghee, melted
- 2 tbsp. garam masala
- 1 tbsp. ginger paste
- 2 garlic cloves, minced
- 1 tbsp. honey
- 1/4 cup plain yogurt
- 1 tbsp. 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. Reserve a couple tbsp. 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 with foil. Place in the oven and turn the temperature down to 400 degrees. Roast for 60 minutes.
- Remove the foil and roast an additional 20-30 minutes, until the skin is browned and crisped, and the internal temperature is 160 degrees. Remove from oven and let rest for 10-15 minutes.
- Save all the chicken innards, as well as the chicken carcass, to make chicken stock later. This can all be frozen until you are ready to make the stock.
- While you can marinade the chicken for a shorter time, I highly recommend marinating overnight for the best flavor.
- Chicken should be cooked to a 165 degree internal temperature before serving. I cook it to 160 degrees, as the temperature continues rising several degrees after removing it from the oven.
- To freeze the chicken - Once you cook and cool your chicken, remove it from the bones and place it in an airtight freezer safe container or bag. Store it in the freezer for up to 3 months. To reheat, thaw the chicken overnight in the fridge. Heat in a 400 degree oven for 10-15 minutes, until warmed throughout.
- Chicken can be store in the fridge for up to 3 days, or frozen in accordance with the instructions above. To reheat, heat in a 400 degree oven for 10-15 minutes, until warmed throughout.
Did you make this Indian style chicken? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I want to see what you’re making!