Indian Roast Chicken (Masala Roasted Whole Chicken)
Juicy and flavorful Indian roasted chicken features whole chicken rubbed with a ginger, garlic and spice loaded compound butter. It’s buttery, spicy and tender in every bite! Perfect for family dinners.
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Ingredients
- 3 to 4 lb (1.5-2kg) whole chicken (mine weighed 3.13 lb)
For Masala Compound Butter (Makes Extra)
- 150 g butter salted
- 1.5 tablespoon oil
- 2 tablespoon kashmiri chilli powder or paprika powder
- 1.5 - 2 teaspoon red chili powder (hot) (adjust quantity to taste) or cayenne powder
- 1 tablespoon coriander powder
- ½ tablespoon cumin powder
- ½ teaspoon turmeric powder
- ½ tablespoon garam masala powder (adjust quantity to taste)
- 1.5 tablespoon garlic paste
- ¾ tablespoon ginger paste
- 1 teaspoon black pepper powder
- ½ to 1 teaspoon salt be careful with salt, we are using salted butter (adjust to taste)
- ¾ teaspoon sugar
- 2 teaspoon dried mint optional (you can use kasuri methi instead)
- 2 tablespoon lemon juice
Instructions
Make Compound butter (Makes Extra)
- In a medium bowl, add softened butter, oil, all the ground spices, sugar, dried mint, ginger & garlic and lemon juice. Add ½ teaspoon salt at start and then taste and adjust the salt. The compound butter should be super salty and taste very intense. That way chicken will come out tasting great! Note - Different brands of butter have varying salt levels. I use kerrygold irish butter (wjich is quite salty in my opinion). We want the compound butter to be sharp salty for a good seasoned roast.
- Using a spatula or spoon, mix until combined. Your masala compound butter is ready. We will use about 75 g over chicken and save the rest. Shape the leftover butter into a log using plastic wrap, refrigerate, and slice off pieces as needed.
Marinate and Roast the chicken
- Place your spatcock chicken on a kitchen board or a baking sheet and using your fingers, slightly loosen the skin over the breast and thigh areas.
- Using a spoon, stuff a tablespoon of the masala butter under the skin on thigh & breast areas. Press gently to spread the butter (should be easy since butter is softened) so that it gets into all the nooks.
- Rub the remaining masala butter all over the surface of the chicken, including the underside. Marinate the chicken for at least 3 hours (though overnight is the best).
- Preheat your oven to 450F. Position the buttered chicken, breast-side up, over a roasting rack. Tuck the wings securely beneath or on top the bird, then loosely cover the baking tray or pan with aluminium foil.
- Roast the chicken until golden brown, removing the foil after 40 minutes. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 55 minutes to 1 hour and 5 minutes.
- Transfer the chicken to a carving board and let it rest for at least 10 minutes before carving. Carve the chicken and garnish with a sprinkle of fresh cilantro. Serve.
Video
Notes
- Roasting - I recommend using a traditional roasting pan or placing the whole chicken over a rack and then placing the rack over the baking sheet. This maks sure that the chicken is not submerged in its juices while baking and the air flow all around is good. You can also place the chicken on a bed of vegetables or potatoes.
- Cooking Time - Adjust the cooking time depending on the weight, quality and size of your chicken. The best way to check doneness is by using a meat thermometer to record internal temperature.
- Marinating - Ideally, marinate the chicken overnight. This really helps the chicken soak up the flavor of the spices and the salt from the butter also gets a chance to seep through(hence flavorful and tender meat). Make sure to pull the chicken out of the fridge at least an hour prior to roasting.
- Roasting Time - Each oven is different and you know your oven the best. Please use the times I have mentioned as a guideline and adjust as needed. Using a meat thermometer will make sure that the indian roast chicken is cooked to "safe to consume" stage.
- Extra Smoky - For extra char, you can place the roast under the broiler for last 2-4 minutes. Just be aware that the butter may cause some smoke, so keep an eye on it and the smoke alarm if you have one in the house.
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- Serve indian chicken roast with sides such as mushroom pulao, aloo tikka and green chutney or cucumber raita for a hearty meal.
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- You can also serve it with sides such as mashed potatoes and gravy.
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- Shred the leftover chicken and make wraps using Indian flatbreads. You can also use it in tacos or pizza.
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- Let the roasted chicken cool down completely to room temperature to help prevent condensation, which can make the chicken soggy.
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- Once cooled, transfer the chicken to an airtight container. Store it in the refrigerator for up to 3-4 days.
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