Roasted Indian Chicken

Roasting a chicken is something we pretty much do once a week in my family. There are a variety of reasons why I do this, particularly because it is really easy, and more so that it feeds and pleases everyone at the table, and more importantly, it is just comforting. But there are plenty of times where I am not just bringing the classic roasted chicken to the table, and this one of of those weeks. I wanted to surprise my family with the flavors from India, while at the same time, presenting something that they were all familiar with. Lets just say, it was a big hit.

Let’s get started.

(Serves 6) [Print this Recipe]

Ingredients:

  • 1 tsp Garam Masala
  • 2 tbsp coriander powder
  • 2 tbsp chili powder
  • 3 tbsp ginger paste
  • 3 tbsp garlic, minced
  • 1 tsp salt
  • 1 tsp tumeric powder
  • 1 tsp cumin powder
  • 1 lemon, juiced
  • 2 tbsp canola oil
  • 1 whole chicken, cut into various pieces (legs, thighs, wings, breasts)
  • 2 whole carrots, cut into large chunks
  • 1 whole onion, quartered
  • 2 Yukon gold potatoes, quartered

Mix all of your ingredients into a bowl. Pour over the pieces of chicken and massage into the chicken. Add the chicken to a large, sealable plastic bag, and place in the refrigerator, preferably overnight, it not, at least four hours.

When you are about to cook the chicken, add the vegetables to the bottom of a large cast iron skillet, or a oven safe deep dish that is large enough to house all of the chicken.  Top the vegetables with the pieces of chicken, preferably the thighs and drumsticks in the center.

Ingredients for making Indian Chicken

Let this sit in the skillet and come to room temperature to remove the chill. During this time, preheat your oven to 450 degrees. Place the skillet in the oven, and cook for 30 minutes, then reduce your oven temperature to 400 degrees, cooking for another 45 minutes. The skin should be nice and golden and crisp, as the interior is fully cooked through, and nice and moist.

Remove the skillet from the oven, and begin to plate. Serve family style with the chicken in the middle and your vegetables surrounding the chicken.

The flavor of this chicken is nothing but ridiculously good. It has most everything you would expect from the flavors of India. Crisp on the outside, which most everyone in my family loves, and super tender on the inside, this chicken is sure to please. It was a big heat with the youngest to the oldest at the table. If there are leftovers, which we had plenty of, I used up the remaining chicken, sans skin, and vegetables and made a fritatta the following evening.  Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Roasted Indian Chicken

  1. I made this last night but it didn’t turn out so “wet.” Is that the correct measurement for the canola oil? I will be baking it tonight…looking forward to it. kim

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