Masala Chicken Roast

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • Broiler chicken - 1 (about one and a half kg)
  • chilli powder - 1 tsp
  • ginger garlic paste - 1 tbsp
  • curds - 2 cup
  • salt - 2 tsp or to taste
  • onion - 1 (one and a half cup, finely sliced)
  • Ghee or oil - 1 cup
  • almonds - 2 tbsp
  • grated coconut - 1 tbsp
  • coriander leaves - 1/2 cup
  • mint leaves - 1/2 cup
  • green chillies - 4-5
  • turmeric powder - 1 tsp
  • Garam Masala - 1 tsp
  • lime juice - 2 tbsp

How to Make Masala Chicken Roast

  • Skin the chicken (keep it whole), wash and wipe dry. Prick well all over with a fork.
  • Combine chilli powder, ginger-garlic paste, curds and salt. Rub all over the chicken and inside the stomach cavity. Cover and leave in the fridge overnight.
  • Deep fry onion in Ghee or oil till crisp. Drain on kitchen paper and crush.( reserve the Ghee or oil)
  • Blanch and peel the almonds. Grind them to a paste with coconut, coriander, mint and green chillies. Add turmeric and Garam Masala and lime juice. Mix in the onion
  • Add this mixture to chicken and let it soak for 1 hour.
  • Heat the reserved Ghee or oil in a thick bottomed pan and add the chicken with the Masala. Cook and stir till the chicken is brown.
  • Transfer the fried chicken with the Masala into a baking dish or roasting pan. Cover and bake in oven.
  • When the chicken is tender (about 30 minutes) remove the cover, baste the chicken with the Ghee or oil in the pan and bake without cover till it is well browned. Drain away any excess fat and serve hot.