Indian Spiced Whole Roast Masala Chicken

Thanksgiving is one of my favourite american holidays to celebrate and host. The meaning of being grateful and thankful ,getting together with family and friends and of course the food . Even though I don’t make all of the typical food  ,i do make sure of making pies ( who doesn’t love pies  🙂 ) ,pumpkin ,pecan and apple , garlic mashed potatoes , stuffing and instead of turkey we make Whole Roast Chicken. Not everyone in my family eats turkey ,so instead i make whole roast chicken with lots of spices . Its super moist ,flavorful and the leftovers can be used to make sandwiches . Soo good. Recipe below. Enjoy and Happy Thanksgiving to all who celebrate.


Indian Spiced Whole Roast Masala Chicken

  • Difficulty: easy
  • Print


  • One Whole Chicken
  • 2.5  Tsp Kashmiri Chilli Powder (or more depending on your spice level)
  • 1.5 Tbsp Coriander powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • 1.5 tsp Garam Masala Powder
  • 2 Tbsp Ginger Garlic Paste
  • 2 Tsp Dried Mint
  • 6 Tsp Melted Butter
  • Salt as needed
  • Around 4 potatoes cut up into 1 inch pieces


  • Clean and wash whole chicken keeping the skin and make sure it leaves all the water. Pat dry with a towel . Make some cuts all over so you can stuff the masala paste.
  • In a small bowl melt 6 tbsp butter and add ginger garlic paste , chilli powder , coriander powder , cumin powder , turmeric powder, dried mint , salt and garam masala . Mix into a smooth paste.
  • Apply  this spice paste to the whole chicken  all over, including the legs ,thighs ,inside the cavity and under the skin . Tie the legs together with a string and tuck the wings underneath. Retain little paste for the potatoes and for brushing it later while its cooking.
  • Leave it covered in a Big Bowl for at least 4 hrs in the fridge. Take it out an hr before cooking so it comes to Room temperature.
  • Take a  Roasting pan with rack. Cover pan with foil and add spiced potatoes at the bottom. Transfer the Marinated chicken onto the rack . Place the Roasted pan on the lower section in the Oven . Broil it for 1.15 hrs . Brush the masala paste in b/w making sure its moist.
  • Once done cover the pan with a foil and let it rest for 15 mins.
  • Slice it , squeeze some lemon juice and serve with side of the crispy roasted potatoes.


Thanks for stopping by .


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