Indian Spiced Roast Chicken

Most of the Sunday dinners I’ve been making have been classic American food or Italian dishes. I was looking for something a little different when I ran across this recipe that I had bookmarked months ago. I don’t normally cook many Indian dishes, but this looked too good to pass up!

For just a few ingredients, this packed a really flavorful punch. A simple cucumber salad and garlic flatbread rounded out the meat.

Since it was just the two of us, we ended up with quite a bit leftover – the extra chicken was great on salads and in tortillas and quesadillas throughout the week.


Indian Spiced Roast Chicken
(from Simply Delicious)
Serves 4-6

1 3-4 lb. whole chicken
1 c. plain yogurt
3 T. curry paste
2 T. garam masala
2 t. salt
Juice of  2 limes
1 t. sugar

Preheat oven to 350F degrees.

In a small bowl, whisk together the yogurt, curry paste, garam masala, salt, lime juice and sugar.  Smear mixture all over chicken and under skin. Spoon remaining mixture into the chicken’s cavity.

Place the chicken on a roasting rack and roast for 45 minutes.

Turn heat up to 450F degrees and roast for another 30-45 minutes, until a meat thermometer shows it’s done. If the skin starts getting too dark, cover the chicken in foil.

Let rest for 5 minutes before carving.

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