Indian-spiced Roast Chicken

Home / Recipes / Chicken / Indian-spiced Roast Chicken

Indian-Spiced Roast Chicken

You know that feeling? That feeling of standing infront of an ingredient that you work with week in and week out. An ingredient that is very versatile but for some or other reason you have no ideas what to do with? That’s how I felt last week when I had two, beautiful and plump, free-range chickens in front of me but had no idea what to do with them. Of course I could go the tried and tested route and flavour it with lemon juice and lots of herbs but I wanted something different. Yet, I still wanted the familiarity associated with roast chicken and all the comfort it brings (can you tell I’m an indecisive person?).

Indian-Spiced Roast Chicken

I spent all day thinking of new ways to use this chicken and really just couldn’t come up with anything. Eventually I started going through my blog for inspiration (not something I do often, I must admit). I saw the Butter Chicken Grilled Chicken post and thought why not incorporate something along those lines with a whole chicken. And so, the Indian-spiced Roast Chicken was born. I made a simple marinade using yoghurt, curry paste (korma), garam masala and lime juice and smeared it under the chicken skin and all over the chicken. I also spooned the left-over marinade into the cavity of the chicken. The end result was juicy, tender and incredibly flavoured chicken that had me licking my fingers. I served the chicken with a cucumber and red onion salad and naan bread and it was a meal to remember! (Perfect for Valentine’s day actually!)

Indian-Spiced Roast Chicken

Then on another note, we have been working very hard on re-designing the Simply Delicious you are looking at right now. The new site is fresher, cleaner and prettier (in my opinion) and I have to thank my incredibly hard working and multi-talented husband, Chris for this re-vamp. He is the most incredible web-designer! The site will be launched tomorrow (15 February 2011) and I hope you guys will love it as much as I do.

If you like reading my blog, please remember to vote for me in the Eat In Awards for Best Local Blog. Simply click on the button below and fill in the form. It’s a very simple process and you can only vote once! Thank you so much for all the continued support!

Serves 4-6

I’ve gotten a few comments from readers who have found the chicken too strongly spiced. If you like gently spiced/milder food, halve the quantities of he seasoning and spices. I like bold, punchy flavours and so I like to use loads of spice on my food. Also, the rub is only used on the outside of the chicken so I like it to be a bit stronger as the chicken meat itself can be quite bland.

1 x 1.5-2kg  free-range chicken, innards removed
1 cup plain yoghurt
3 tbsp curry paste (I used a Korma paste)
2 tbsp garam masala (I used a hot mix from my local curry shop)
2 tsp salt
juice of  2 limes (or lemons)
1 tsp sugar
to serve
cucumber & red onion salad
naan bread

  1. Pre-heat the oven to 180°c.
  2. Combine all the marinade ingredients and smear all over the chicken. I gently loosened the skin over the chicken breasts and smeared some of the marinade underneath the skin as well. Spoon the remaining marinade into the cavity of the chicken.
  3. Place the chicken into a roasting tray and place in the oven.
  4. Allow to roast for 45 minutes at 180 °c before turning the heat up to 220°c. Allow the chicken to roast for another 30-45 minutes checking regularly to see that the spice mixture isn’t burning.
  5. Remove the chicken from the oven and check that it’s cooked throughout by checking that the juices run clear when you cut into it. Return to the oven, covered with foil if it’s not cooked to your liking.
  6. Serve the chicken with naan bread and cucumber salad.

 

Subscribe to our Newsletter

* indicates required

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
  • marufah

    this is what we always make for Sunday roast very yummy and the chicken comes out tender every time…I just make my own curry paste but yummy non the less….ur pics look delicious as always.

  • http://chilliliefde.wordpress.com nadia

    Hello – I can’t wait for your new website!! this is my daily getting into work routine… reading through your blog… will pop in later to see if the new site is launched yet!

  • Lorraine

    Hi Alida
    WOW WOW WOW! I love your new design on the blog!

    • http://www.simply-delicious-food.com Ally_R

      Thanks Lorraine. I’m so pleased you like it!

  • Gaynor Pollock

    Your photography is simply beautiful – the best food photography I think I’ve ever seen!

    • http://www.simply-delicious-food.com Ally_R

      Thank you so much Gaynor. What a compliment!

  • cii

    what camera did you use to take these pics? i really need to know. food looks mouthwatering tasty!

    • http://www.simply-delicious-food.com Ally_R

      I used my Canon 50D with a 100mm macro lens. :)

  • Jaime

    I followed the recipe exactly as stated and used all the right ingredients.It came out bad. 2tsp of salt was waaaay to much and 45min at 180 and then another 45min at 220 was not even close to enough roasting time.I was hoping this would be good but it wasn’t :(

    • http://www.simply-delicious-food.com Alida Ryder

      Jaime, I’m so sorry this recipe didn’t work for you. Your chicken must’ve been very large if it wasn’t cooked in that amount of time. The teaspoon measurements I use is a 5ml spoon and it is normally just perfect. Perhaps next time you should adjust to your own taste?

  • Jes Shimek

    I just found this recipe through a friend on Pinterest last week, and made it for the first time tonight. I is awesome! My husband and I both loved it! Thank you so much – now I have a new way to roast chicken!

    • http://simply-delicious-food.com/ Alida Ryder

      I’m so glad you liked it Jes!

  • Angie

    We cooked this on our charcoal grill this last night for Mother’s Day here in the US. Fantastic! The spice level was perfect for us, and the smoke from the grill enhanced the flavor. I will definitely make this next time I want to impress dinner guests. I couldn’t find korma curry paste at our main grocery so I used Jamie Oliver’s recipe. http://www.jamieoliver.com/recipes/uncategorised-recipes/easy-homemade-curry-pastes

    • http://simply-delicious-food.com/ Alida Ryder

      So glad you liked it Angie!

  • Skkyy

    Made it for the first time for dinner tonight. We loved it. I couldnt find any garam masala so I used chili powder. I also added some stuff to the recipe. I changed the salt measurement to 1/4 tsp. I dont like using salt when I cook. Definitely making whole chicken like this everytime :)

    • http://simply-delicious-food.com/ Alida Ryder

      So glad you liked it! I also just love it.

  • Julia Al Arab

    That is so mouthwatering! Can’t wait to try it!

    • http://simply-delicious-food.com/ Alida Ryder

      Thanks Julia!

  • Isabel

    I love curry, I’m going to try this recipe, can’t wait to try it, thanks

    • http://simply-delicious-food.com/ Alida Ryder

      Hope you enjoy it Isabel!

  • http://simply-delicious-food.com/ Alida Ryder

    Great tip. Thanks Sorcha!

  • Jenne Kopalek

    This looks amazing! On my to do list for next week.

  • Annie

    This chicken is REALLY yummy! It makes quite a bit of marinade so I ended up using about half as a dipping sauce on the side, to which I added a few tablespoons of apricot preserves. The skin is the best part. Lot’s of flavor! Thank you for sharing this recipe!

  • http://simply-delicious-food.com/ Alida Ryder

    Lee, In South Africa we use the Metric system so all my recipes use Degrees Celsius.

  • Laurel

    My chicken is marinating in this as we speak… Can’t wait to try it!!

    • http://simply-delicious.co.za/ Alida Ryder

      I hope you love it!

  • http://simply-delicious.co.za/ Alida Ryder

    Nus, I’m sure 48 hours should be fine if it’s well sealed and the chicken is fresh.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.