Whole Roast Masala Chicken (Indian-style)
Flavored with aromatic spices, this whole roast Masala Chicken (Indian-style) comes out so yummy! The skin is deliciously crisp and the meat is tender and moist. This roast is very easy and quick to prepare, too. Perfect to make even on busy weeknight dinners!
When I was pregnant for the first time with our eldest son ten years ago, the main food I craved was roast chicken. I had a really bad “morning” sickness (of course, it could be any time of the day!) for the first 4 months or so, and nothing seemed to calm my stomach and make me happier than roast chicken!
I don’t know why that was, but I guess I should just be happy my cravings were not too “exotic” or hard to find!
I hadn’t made this roast Masala Chicken back then, nor was I even acquainted with it, but had I made it or known about it, I’d be pretty sure this would have been my main craving. It’s just so tasty and hits all the right flavors I love in a chicken flavored with curry spices.
When I made this, hubby immediately told me that I had to make it again, and several days later, I did to make sure it was really good. The second time around, we were more than convinced. 🙂
The secret is the above spice rub, paste, or mix—whatever. The combination of aromatic spices such as cinnamon, cloves, coriander, and turmeric, just to name a few, really brought out the chicken’s flavor. And yet, it’s not really spicy at all—just flavorful.
I am sure you can add some heat there if you wish to, but if not – it’s delicious. It’s so easy that all you need to do is mix all the spices and seasonings together, which fortunately are all available in any grocery store, so there’s no difficulty at all in finding them to create a rub.
Then, generously apply the spice blend all over the chicken and let it marinate for a bit (as little as 1-3 hours or more if you like) before roasting. In fact, the second time I made this, I barely marinated it, but it still came out yummy, though I am sure letting it marinate longer would be even better.
The result is a super-tasty chicken with garlicky, crispy skin and really moist and tender meat, as you can see below. Of course, enjoy it with some Basmati rice and some greens on the side, too!
So deliciously good!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
Flavored with aromatic spices, this whole roast Masala Chicken (Indian-style) is so yummy! The skin is deliciously crisp, and the meat is tender and moist. This roast is also very easy and quick to prepare.
WHAT ARE THE INGREDIENTS FOR WHOLE ROAST MASALA CHICKEN?
- 2 teaspoons ground Cinnamon
- 2 teaspoons ground Cumin
- 1 teaspoon ground Coriander
- 1/2 teaspoon ground Turmeric
- 1/4 teaspoon ground Cloves
- 1 teaspoon powdered Garlic
- 2 teaspoons Salt
- 1 teaspoon ground pepper
- 1/4 cup ground Almonds
- 5 Tablespoons plain Yogurt
- 3-4 lb roasting Chicken
HOW DO YOU MAKE WHOLE ROAST MASALA CHICKEN?
In a bowl, mix all the ingredients except for the chicken. The mixture will look like a thick paste.
Place the chicken in a roasting pan (with rack, if preferred). Generously rub the chicken all over with the spice mixture, including under its skin (breasts portions), to get in more flavor. You can also place some of the spice mix into the cavities. Cover the chicken with foil and then refrigerate for at least 3 hours to allow absorption of the spice rub.
Take the chicken out of the fridge, then preheat the oven to 400F. Tent the chicken loosely with a foil then roast in the oven for 1 hour. The foil cover helps prevent the chicken from getting too dark. Remove the foil after an hour and then roast for another 20-30 minutes or until a meat thermometer inserted in the inner thigh (without touching the bone) reaches 165F. If you don’t have a meat thermometer, the chicken is cooked when the juices run clear when pricked on the thigh. Serve immediately with some green veggies and freshly cooked rice! Enjoy!
Yield: 6 Servings
Prep Time: 00 hrs. 10 mins.
Cook time: 01 hrs. 20 mins.
Total time: 1 hrs. 30 mins.
Tags: India, Indian, Chicken, Roast, Asian, Masala
Whole Roast Masala Chicken (Indian-style)
Ingredients
- 2 tsp ground Cinnamon
- 2 tsp ground Cumin
- 1 tsp ground Coriander
- 1/2 tsp ground Turmeric
- 1/4 tsp ground Cloves
- 1 tsp powdered Garlic
- 2 tsp Salt
- 1 tsp ground pepper
- 1/4 cup ground Almonds
- 5 tbsp plain Yogurt
- 3-4 lb roasting Chicken
Instructions
- In a bowl, mix all ingredients except for the chicken. The Mixture will look like a thick paste.
- Place the chicken in a roasting pan (with rack, if preferred). Generously rub the chicken all over with the spice mixture including under its skin (breasts portions) to get in more flavor. You can also place some of the spice mix into the cavities.
- Cover the chicken with foil and then refrigerate for at least 3 hours to allow absorption of the spice rub.
- Take the chicken out of the fridge then preheat the oven to 400F. Tent the chicken loosely with a foil then roast in the oven for 1 hour. The foil cover helps prevent the chicken from getting too dark.
- Remove the foil after an hour and then continue to roast for another 20-30 minutes or until a meat thermometer inserted in the inner thigh (without touching the bone) reaches 165F. If you don’t have a meat thermometer, the chicken is cooked when the juices run clear when pricked on the thigh.
- Serve immediately with some green veggies and freshly cooked rice! Enjoy!
Nutrition
Last updated on November 4th, 2024 at 04:04 pm
I'm always looking for new flavors to add to my chicken, this sounds wonderful.
Thanks Joanne!
Your roasted chicken looks so delicious! Yogurt can help keep meat moist, so I know this is as delicious as it looks!
Thanks Sandra!
Can i make it in the airfryer?
Time abs temperature?
If the chicken fits, why not? I haven’t tried this in an air fryer. Check your air fryer’s manufacturer’s guide to see how long to roast a chicken and at what temperature to be safe and sure.
Wow! I love the spice blend paste you made. I can't wait to try this recipe! Yummed and pinned!
Hope you like it Diane! Thanks!
It looks so crispy aoutside and tender inside! I wish I had a portion!
That looks like a perfectly cooked chicken, and with all my favourite spices too.
That is some gorgeous chicken, I really want to try your recipe! Nettie
This looks great. Like the perfect thing to serve for a nice family dinner. I think my Father in Law will love it!
I roast a chicken at least once a week. So I will have many chances to try this lovely aromatic paste option. Sounds divine!
What a gorgeous looking chicken, completely mouth watering!!
Dear Abigail, I love the sound of that marinade! What a gorgeous blend of spices and flavors…I can only imagine how delicious this must be! xo, Catherine
My husband would think he'd died and gone to Heaven if I made this for him. Looks so tasty.
you can't beat home made masala chicken, thank you I love it already xoxo
This looks soooo good! I can't wait to try!
Mine is already to go, but I am doing it on the BBQ, beer can style. Too hot to put the oven on today. It smells heavenly! ��
Thanks for sharing your recipe.
You're welcome!
This was delicious! The marinade really permeated the whole chicken. My husband, who is really the chef in our house, loved it!
I am so happy to know that you both enjoyed this! Certainly it has become a household favorite! Thanks for letting us know.
Looks good, but why do you have 1/4 tsp of cloves twice?
Good eyes Isaac! Thanks for catching that! My eyes sometimes play with me. Anyway, it's all good and updated now. Thanks and hope you enjoy this!
This is definitely THE best roast chicken EVER! Juicy, aromatic, fat free. Delicious! My youngest son almost ate the whole chicken! I had to grab enough for myself. My husband is veggie so not wasted on him! Thank you.
I’m trying this tonight. Hope it tastes as good as it looks.
I hope you enjoy it! Thanks for trying! 🙂
Is almond flour the equivalent of your recipes ground almonds?
It’s the same and it’s also called almond meal.
Gorgeous and mouthwatering! I roasted chicken thighs in the oven ages ago on a whim and whisked up a marinade with similar spices. Can’t help but want some of your chicken.
Do drop by our blog! Would love some opinions! https://kitchenpostcards.wordpress.com/2013/06/15/tangy-chicken-potato-roast/
Glad you stopped by. Thank you Kanika!
This was the best chicken I have ever made- hands down. Thanks so much!
Tried it! I didn’t have 1/4 cup ground Almonds or 5 Tablespoons plain Yogurt, so I omitted the Almonds and subtituted peach yogurt (the only flavored yogurt I had that would seem to meld with the spices). It came out beautifully — with the bonus of the house smelling like a spiced-peach dessert while roasting! I notice from the photo of the sliced meat that the spices are layered next to the meat? Did you separate the skin from the meat first to slather it with the spice mixture? If so, that’s a step I missed this time around. But we’ll be making this again soon!
By subtituted I meant “substituted.” 😉
We made this as a Mother’s Day lunch entree today. She loved it and so did we. We were pleased by the flavor, but we were very surprised by the juiciness! Great recipe.
I am so happy to know this and that it became part of your Mother’s Day celebration!! Yay!!
This chicken was fantastic, I adjusted the seasoning a little to my own taste and multiplied it a few times, I was making it for a boat load to people, okay only 25 or so, but we were on a boat. Thanks for inspiration.
Glad you enjoyed it! Thanks!
This looks wonderful! But I’ll roast it in my Air Fryer!
Hi Abigail, I am allergic to nuts. Can the almonds be omitted in whole roast masala chicken or if not is there a nutless substitute that can be used?
The almonds are essential but if you are allergic just leave it out. I cannot think right now of any nut substitute but it may still work without it. Let us know.
I’ve just made this with spicy potatoes, garlic green beans, raita, home made chutneys and naan. What a feast
Just put the chicken in the fridge with all the spices to marinate. I’ll update you tonight on the final outcome. I’m looking forward to tasting this masterpiece!!!
Here it is put of the oven…looks pretty good for my first attempt!
Do you add water or broth in the pan? Can’t wait to make this.
Thanks
No. The instruction is as is. If you do try that then let us know if it works better. Thanks. Enjoy.
Thanks for sharing. Loved it and will definitely do it again
So good to know that! Thanks for letting us know!
I made this last night, marinated first over night and this was super tasty and I will be making this again, might try it with chicken pieces too. I was nervous because my kids say they don´t like Indian food (are they even mine?) but I didn´t tell them that the marinade was Indian and they had seconds. Had rice with it, naan bread, some kind of indian onion-potato platters and I made a white garlic/lemon dipping sauce, it was like heaven on a plate, so I want to say thank you for sharing this fantastic recepi, it´s a keeper for sure 🙂
Yay! So glad to know this Rakel! Thanks for letting us know.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
So glad to know this. Thanks for letting us know.
Awesome. My whole family raved about the flavour. I used a rack that holds the bird as if it was a beer can. She turned out beautifully moist, delicious, and crispy. I would never have thought of using almond flour but it was perfect. I can see many more variations of this recipe in our future.
Yay! So glad you all enjoyed this. Thanks for letting us know.