Indian Spiced Roast Chicken

Indian Spiced Roast Chicken. Amp up your roast chicken dinner with this version infused with the flavours of Indian spices, garlic, ginger and onions.

Indian Spiced Roast Chicken

A roast chicken dinner is a great Autumn comfort food meal. However, sometimes it’s nice to mix it up and try something a little different to perk up your taste buds. You wouldn’t want them getting lazy over the winter. 😉

Our family loves Indian dishes of all kinds. Here, we just used some of our favourite curry inspired spices to season the outside of the chicken. The cavity also gets filled with aromatic ginger, garlic and onions. The result is flavour being infused into the meat from both directions for a very delicious result.

We served it with a warm couscous salad on this occasion but your favourite rice dish would also be great too.

Indian Spiced Roast Chicken

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If you love a good traditional roast chicken, find out how to make the quickest and tastiest roast chicken ever right here.

You may also want to try our Quick and Easy Homemade Butter Chicken:

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Indian Spiced Roast Chicken

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

 

An Indian spice inspired roast chicken, infused with ginger, garlic and onion.

Course: Dinner

Cuisine: Indian Inspired

Keyword: butter chicken

Servings: 4

Author: Barry C. Parsons

Ingredients

• 3-4 pound whole chicken
• 1 tbsp powdered ginger
• 1/2 tsp cardamom
• 1/2 tsp garam masala
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp powdered garlic
• 1 tbsp yellow curry powder
• 2 tbsp olive oil
• 4 slices ginger root 1/4 inch thick
• 3 cloves garlic roughly chopped
• 1/2 small red onion

Instructions

1. Preheat oven to 350 degrees F.
2. Place the onions, garlic and ginger into the cavity of the chicken.
3. Mix the spices, salt and pepper with the olive oil.
4. Brush or rub the spice mix all over the exterior of the chicken.
5. Roast, uncovered on a rack for about 1 1/2 hours, until the internal temperature of the chicken reaches 170 degrees F on a meat thermometer.
6. Let the chicken rest for 10 minutes after it comes out of the oven before carving and serving.

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