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Home » Recipes » Chicken Recipes » Indian spiced Roast Chicken

Indian spiced Roast Chicken

September 15, 2019 by Alida Ryder 76 Comments

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Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad and flatbread. 

Indian-spiced roast chicken

This incredibly flavorsome chicken is maybe the best roast chicken recipe I have tried. Definitely in the top 3. It’s so aromatic and juicy and the skin is something to fight over. I love making this roast chicken when I have guests coming over because it takes very little effort and delivers big on flavor. Served with my easy flatbread, a quick yogurt raita and a refreshing cucumber and red onion salad, it becomes a casual feast.

How to roast a whole chicken

Preheat the oven to 200°C/400°F. Combine vegetable oil, garam masala (or any curry spice blend), paprika, cardamom, crushed garlic and ginger, sugar, lemon juice, salt and pepper in a small bowl or jug and mix well. Place a whole, cleaned chicken on a chopping board. It is not necessary to rinse chicken, in fact, it has been proven that rinsing a chicken spreads bacteria more. Pat the chicken dry with paper towels then loosen the skin over the breast (this can be done with a tablespoon). Brush the marinade over the chicken, lifting the skin over the breast and pushing some of the marinade over the breast meat. Make sure to cover the chicken entirely and spoon the remaining marinade into the cavity.

Place the chicken into a roasting dish and add quartered onions and garlic cloves. Place in the oven then turn the heat down to 180°C/350°F. Allow to roast for 45-60 minutes. Test if the chicken is done by cutting between the drumstick and the breast. If the juices run clear, the chicken is cooked. If the chicken is not done yet, roast for another 15-30 minutes until fully cooked. Remove the cooked chicken from the oven and allow to rest for at least 10 minutes before carving and serving.

Chicken rubbed with curry spices.

How long to roast a chicken

A 1.5kg/3.3lb chicken will take approximately 45-60 minutes to roast at 180°C/350°F. To test if a chicken is cooked, cut between the drumstick and breast. If the juices run clear the chicken is cooked. You can also use a meat thermometer which  should read 75°C/165°F when inserted into the thickest part of the chicken.

How to reheat roast chicken

Preheat the oven to 200°C/400°F. Place the chicken on a rimmed baking sheet and heat for 10-15 minutes until heated through. Alternatively, reheat the roasted chicken in a pan set over medium heat until heated through.

Indian-spiced roast chicken

What to serve with Indian-spiced roast chicken

  1. Easy flatbread
  2. Easy marinated cucumber salad
  3. Crispy salt and pepper smashed potatoes
  4. Cucumber, tomato and red onion salad

 

Indian spiced chicken with cucumber salad

Roast chicken recipes

  1. Lemon herb roast chicken
  2. Easy Tuscan roast chicken
  3. Peri-peri baked chicken and potatoes
  4. Spinach and feta stuffed roast chicken
Indian-spiced roast chicken

Indian-spiced roast chicken

Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad.
4.47 from 133 votes
Print Pin Rate
Course: Dinner
Cuisine: British, Indian
Keyword: Indian spiced roast chicken, oven roasted chicken, roast chicken recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 332kcal
Author: Alida Ryder

Ingredients

  • ½ cup vegetable oil (alternatively use ½ cup plain yogurt)
  • 3 tbsp Garam Masala
  • ½ tsp paprika
  • ½ tsp ground cardamom
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 3 tbsp lemon juice
  • 3 garlic cloves crushed
  • 1 tsp crushed ginger
  • 2 kg (4lb) whole chicken
  • 1 onion quartered
  • 4 garlic cloves

Instructions

  • Preheat the oven to 200°C/400°F.
  • Combine all the spices, oil and lemon juice and mix well.
  • Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity.
  • Place the chicken into a roasting dish then add the onions and garlic.
  • Place into the oven and allow to roast for 20 minutes at 200°C/400°F then turn the heat down to 180°C/350°F and allow to roast for another 30-40 minutes until the chicken is cooked through.
  • Remove the roast chicken from the oven and allow to rest for 10 minutes before carving and serving.

Nutrition

Calories: 332kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 672mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

 

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Filed Under: Chicken Recipes, Dinner Recipes, Gluten Free Tagged With: Chicken, curry spices, Indian food, Indian Spiced chicken, Indian spices, Roast Chicken

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Comments

  1. Adina

    December 28, 2021 at 5:12 AM

    The flavors were amazing and the meat was tender! The skin didn’t get crispy though. I marinated it in a sealed gallon bag for 5 hours in the refrigerator. Could that method of marinating prevented it from crisping up? If so, what should I do next time? Cover it with marinade and leave it uncovered in the refrigerator? Thank you!

    Reply
    • Alida Ryder

      January 2, 2022 at 7:59 PM

      The skin won’t crisp up as the marinade will prevent that. Dry skin crisps up best. You would need to wipe off all the marinade in order for it to get crispy which would mean a loss of flavor.

      Reply
  2. Moira

    July 13, 2021 at 10:37 AM

    Trying this dish tonight. Report TBA ??

    Reply
  3. Tabatha Cyrus

    May 17, 2021 at 11:36 PM

    Do you think I could make this in a rotisserie? Thank you in advance!

    Reply
    • Alida Ryder

      May 18, 2021 at 2:43 PM

      Definitely!

      Reply
      • Tabatha Cyrus

        May 19, 2021 at 1:57 AM

        It turned out great!

        Reply
  4. Sue

    March 7, 2021 at 2:46 AM

    I have made this recipe many times now and love it.
    I was wondering if this would work with boneless breast of chicken without skin?
    Can you please let me know? My husband cannot eat the skin even though it’s delicious …

    Reply
    • Alida Ryder

      March 12, 2021 at 5:58 PM

      Yes, I think it will work very well.

      Reply
  5. Ruby Karunakaran

    December 26, 2020 at 1:22 AM

    Thank you so much. It turned out nicely

    Reply
  6. bristy

    November 22, 2020 at 3:16 AM

    Looks Yummy! I am planning on making this soon. How long do you recommend me to marinate the chicken with the marinade? please let me know. Thank you

    Reply
    • Alida Ryder

      November 29, 2020 at 1:07 PM

      At least 30 minutes but up to 24 hours in the fridge.

      Reply
  7. Beren Saat

    November 5, 2020 at 3:43 AM

    Well explained. Definitely gonna try! After so many recipes yours was best!

    Reply
    • Alida Ryder

      November 10, 2020 at 9:56 AM

      Thanks so much!

      Reply
  8. Carol B

    October 19, 2020 at 7:39 PM

    Absolutely delicious. Served with mint and coriander yogurt, onions and tomatoes. So easy. Now saved in my “Love it” pin file. Definitely one to make again and again.

    Reply
  9. Courtney

    October 14, 2020 at 5:20 AM

    I marinated mine for two days (initially intended to be one) and then made in my new Ninja Foodie! ? It was literally flavorful to the bone! Kids rated it best chicken ever! ? Thanks for the recipe!

    Reply
    • Alida Ryder

      October 19, 2020 at 11:09 AM

      SO happy your family liked it so much. It’s a winner, for sure!

      Reply
    • Yaalisai

      November 14, 2020 at 9:01 AM

      Hi Courtney,
      Exactly what I was planning to do with this delicious looking chicken. Did you just follow Alida’s instructions exactly on temp & time, or did you modify for the Ninja ? That would be a great help. TIA 🙂

      Reply
  10. Mrs.Singh

    October 10, 2020 at 12:25 AM

    Omg this was the easiest recipe and it taste amazing.

    Reply
  11. Mandy Australia

    August 16, 2020 at 11:35 AM

    OMG this was delicious,. I roasted root vegetables in amongst the chicken marinade and cooking juices and served it with blanched beans and coriander mint yoghurt. Absolute winner here! Has already been requested again!

    Reply
    • Alida Ryder

      August 16, 2020 at 2:08 PM

      Delicious! So glad you liked it Mandy!

      Reply
  12. charlene

    May 27, 2020 at 11:57 PM

    This was really good. I could not stop eating the skin! Adding to the meal plan.

    Reply
    • Alida Ryder

      May 28, 2020 at 3:01 PM

      Yay! Thanks for your comment Charlene.

      Reply
  13. Diana Knowles

    October 8, 2018 at 8:08 AM

    I was most impressed with this chicken recipe – so tasty, yet easy to prepare. I added some fresh chopped coriander to the yoghurt marinade, as well as some chopped chillies, as my husband and I are spicy food freaks! I also used my own home-made garam masala. We cooked the chicken on our gas barbeque (braai), using a drip tray beneath in which I roasted potatoes and pumpkin.We loved this succulent yet deliciously spicy chicken dish – a nice variation on the usual tandoori skewers. Thank you very much. I’ll be cooking this meal again and again.

    Reply
  14. form1900

    September 18, 2016 at 11:57 PM

    Tried this recepie today – loved it !
    A big Y U M <3

    Reply
  15. Anjes

    September 3, 2016 at 11:09 AM

    Gonna try it for tonight

    Reply
    • Alida Ryder

      September 5, 2016 at 8:06 AM

      I hope you liked it! 🙂

      Reply
  16. Redrisa

    March 16, 2016 at 6:02 AM

    The chicken was very good. I had to adjust the cook time and temperature substantially, as I bought a six pound chicken, but if you plan for that, you should be pleased with the results. I don’t normally eat the skin on chicken, but this was crisp and tasty–I couldn’t resist!

    Reply
    • Alida Ryder

      March 17, 2016 at 3:04 PM

      So glad you liked it.

      Reply
  17. Rohini

    February 12, 2016 at 1:45 PM

    Hi, I make the Indian spicy chicken all the time and your recipe is missing a few ingredients.
    Respectfully I would like to point them out.
    Pls add yogurt to few tbsp of oil , add garlic to this recipie and paprika or red chillies for the authentic red colour, otherwise food color also works . Pls try and let me know.

    Reply
    • Alida Ryder

      February 14, 2016 at 7:39 AM

      Thanks for your comment. I didn’t add any garlic as it would just burn during the roasting process and add unpleasant bitterness. As far as the coloring goes, I quite like the way the chicken looks as is but if you’d like to add paprika or chilli, you’re more than welcome. All recipes are adaptable to change as you feel fit.

      Reply
  18. Shamira West

    November 26, 2015 at 7:26 PM

    Currently making this recipe for thanksgiving!!!

    Reply
    • Alida Ryder

      December 4, 2015 at 9:52 AM

      What did you think Shamira?

      Reply
  19. Princess

    June 28, 2015 at 7:58 PM

    This looks yummy!
    I have chicken thighs instead. Will the same recipe work for them?
    Have you tried this on the grill before?

    Thank you!

    Reply
    • Alida Ryder

      June 29, 2015 at 9:55 AM

      Yep, chicken thighs will work just fine. No, I haven’t but I think it’ll be fine. The marinade might catch and burn a little though. I hope you love this recipe!

      Reply
  20. Heather

    June 4, 2015 at 4:32 AM

    Alida, this chicken was great and so juicy! I didn’t have yogurt so used sour cream and that worked well. There was so much of the mixture, I just ended up rolling the chicken around in it so I could get as much of it as possible on and in the chicken. I actually didn’t care for the marinade (on it’s own) when I tasted it but went ahead and cooked the chicken anyway and am so glad I did because it is amazing when done! Thank you for creating and sharing this wonderful and new way to roast chicken. I also appreciate the person who posted the link to the homemade curry pastes… I used store-bought korma curry but will definitely try making my own next time.

    Reply
    • Alida Ryder

      June 5, 2015 at 8:50 AM

      I’m so glad you liked it Heather, it’s definitely one of my favourites. The marinade when raw can be quite unpleasant as none of the spices have been cooked out but as you saw, once it’s cooked, it’s beautiful and aromatic.

      Reply
  21. Vicki

    May 19, 2015 at 3:40 AM

    Oh My Goodness! Made this tonight and it was awesome. Like you, I love spice but didn’t have spicy curry paste or garam masala. The only change I made was adding cayenne pepper to pump up the heat. My husband is licking his fingers as we speak. Great recipe!

    Reply
    • Alida Ryder

      June 2, 2015 at 8:03 AM

      I’m so pleased you (and your husband) loved this chicken. It’s one of my favourites!

      Reply
  22. Alida Ryder

    August 27, 2014 at 8:32 AM

    I think it would be great in a crockpot. The cooking times might just need to be adjusted a little.

    Reply
  23. Mondo | I bake he shoots

    August 23, 2014 at 1:50 AM

    this looks amazing. I wonder how it would turn out if I made it in my crockpot…

    Reply
  24. Alida Ryder

    July 20, 2014 at 9:11 AM

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

    Reply
  25. nus

    July 15, 2014 at 11:21 PM

    What’s the longest time the chicken can be marinating in the fridge for? Is 48 hours too long?

    Reply
  26. Laurel

    May 8, 2014 at 9:58 PM

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

    Reply
    • Alida Ryder

      May 9, 2014 at 8:10 AM

      I hope you love it!

      Reply
  27. Alida Ryder

    March 7, 2014 at 8:14 PM

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

    Reply
  28. Lee

    March 6, 2014 at 12:33 AM

    Increased to 375 fahrenheit

    Reply
  29. Lee

    March 6, 2014 at 12:19 AM

    Are the degrees in Celsius or Fahrenheit seems to be taking really long to cook

    Reply
  30. Chris

    February 23, 2014 at 8:17 PM

    I followed this recipe after pinning it, it was great loved it, I’d recommend covering the bird for the first 30mins however as the marinade did begin to catch! All in all a great mid-week number well done!

    Reply
  31. Annie

    December 8, 2013 at 6:22 AM

    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!

    Reply
  32. Jenne Kopalek

    November 10, 2013 at 11:12 PM

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

    Reply
  33. Alida Ryder

    September 15, 2013 at 9:26 AM

    Great tip. Thanks Sorcha!

    Reply
  34. Isabel

    July 13, 2013 at 5:30 PM

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

    Reply
    • Alida Ryder

      July 15, 2013 at 6:36 PM

      Hope you enjoy it Isabel!

      Reply
  35. Julia Al Arab

    June 7, 2013 at 5:37 AM

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

    Reply
    • Alida Ryder

      June 12, 2013 at 8:26 PM

      Thanks Julia!

      Reply
  36. Skkyy

    June 3, 2013 at 9:30 AM

    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 🙂

    Reply
    • Alida Ryder

      June 3, 2013 at 2:28 PM

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

      Reply
    • Sorcha MacAonghais

      September 14, 2013 at 2:45 AM

      Instead of replacing the garam masala with chili powder, you could more closely approximate the flavour of garam masala with a combination of nutmeg, cinnamon, cayenne, and black pepper … add some coriander, cumin and cardamom if you have them, too.

      Reply
  37. Angie

    May 13, 2013 at 3:44 PM

    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

    Reply
    • Alida Ryder

      May 16, 2013 at 3:29 PM

      So glad you liked it Angie!

      Reply
  38. Jes Shimek

    May 7, 2013 at 5:48 AM

    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!

    Reply
    • Alida Ryder

      May 7, 2013 at 8:21 AM

      I’m so glad you liked it Jes!

      Reply
  39. Jaime

    December 10, 2012 at 8:53 PM

    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 🙁

    Reply
    • Alida Ryder

      December 11, 2012 at 9:29 PM

      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?

      Reply
  40. cii

    May 28, 2012 at 12:41 AM

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

    Reply
    • Ally_R

      May 28, 2012 at 9:48 AM

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

      Reply
  41. Gaynor Pollock

    February 16, 2012 at 11:06 AM

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

    Reply
    • Ally_R

      February 16, 2012 at 12:05 PM

      Thank you so much Gaynor. What a compliment!

      Reply
  42. Lorraine

    February 16, 2012 at 7:34 AM

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

    Reply
    • Ally_R

      February 16, 2012 at 12:05 PM

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

      Reply
  43. nadia

    February 15, 2012 at 8:51 AM

    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!

    Reply
  44. marufah

    February 14, 2012 at 8:44 AM

    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.

    Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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