Indian Roast Chicken (Masala Roasted Whole Chicken)

This spicy indian roasted chicken is incredibly juicy and packed with deep flavors. The secret lies in the spice loaded compound butter that coats the chicken and infuses every bite with spicy, rich buttery goodness. It's one of those hassle-free recipes that you can simply pop into the oven and walk away. Perfect for family dinners!

Homemade tikka and kebabs were often on the menu, but to be honest, we never had whole roasted chicken at home. Growing up in India, like most traditional households, we didn't have an oven in our kitchen. Whenever we craved the rich, smoky flavors of roasted meat, we would head straight to nearest dhaba (roadside eateries). That was our go-to spot for tandoori chicken, which, to us, was the closest thing to a "roasted" chicken.

When I first saw an oven in my own kitchen after moving to the United States, I was beyond excited. I decided to start small and at first, for few months, I it was roasting cornish hens. Watching them roast to golden perfection, with the kitchen filling up with mouthwatering aromas, was pure magic!

Indian Roast Chicken

Think of it as a spicy chicken roast! We take up the idea of a classic roasted chicken and pump it with bold Indian spices. This Indian version is all about layers of flavor that permeate the meat.

Before we go further, I want to note that this recipe is different from whole tandoori chicken recipe I shared last year. You will see similar spices, but there's no yogurt in the marinade. That makes a lot of difference! The taste of roast from both recipes is quite different.

The chicken comes out incredibly moist, thanks to roasting it covered in masala butter, and the leftovers taste even better. I came up with this recipe of this compoud butter a few years ago and also shared it on Instagram. Since then, many of you have told me you've used it on everything from turkey to fish or shrimp with great success!

Why I love this recipe

• Make Ahead- You can prepare the chicken 1-2 days ahead of time to save yourself some effort, especially if you're hosting guests. The longer it marinates, the more deeply it absorbs the flavors, making the final roast even more flavorful and juicy. Plus, having the chicken prepped in advance means less last-minute kitchen stress on the day of your gathering!
• Hassle free- No need to truss the chicken because we are cooking it spatchcocked and hence it roasts quicker.
• No need of basting- Another reason I like this recipe is that you do not need to baste the chicken again and again while in the oven. Yet, it will turn out super juicy!

Ingredients

Whole Chicken

1. Go for a small whole chicken. I would say between 3 to 4 pounds (1.5 to 2 kg). In general, we Indians are more used to smaller chicken /chicken pieces because desi chickens are pretty tiny and the recipes are built around those.
2. Totally optional, but I spatchcock (or butterfly) the chicken. This you tube tutorial by good food came in pretty handy while spatchcocking. It is easy to follow, all you need is a sharp knife or shears.
3. I wanted to be close to the classic concept of roasting chicken so I roast it skin on. My kids loved it.
4. Lastly, whenever possible, choose fresh chicken rather than frozen. Fresh chickens result in a juicier roast. If using frozen, make sure it's fully thawed to ensure even cooking.

Masala Butter

It's the key to this Indian roast chicken recipe and truly a game-changer. The spiced butter melts as the meat roasts, keeping it juicy and tender. The masala flavors soak deep into the meat, making every bite richly seasoned. Plus, rubbing it under the chicken skin helps it turn beautifully golden and crispy.

This roast does use quite a bit of butter, and honestly, I highly recommend doubling the recipe to make an extra batch! Keep the leftover masala butter in the fridge, and you'll find yourself using it for everything-dab it on roasted potatoes, vegetables, or even spread a little on warm naan or toast. Don't hesitate to tweak the spices to suit your taste or spice level.

Other Ingredients

1. Ground Spices - You'll need simple, everyday spices like red chili powder, cumin powder, coriander powder, garam masala, and black pepper powder.
2. Garlic Ginger Paste- Homemade garlic paste and ginger paste is the best to avoid funky taste of preservatives.
3. Lemon Juice - Adds much needed tang and cuts the richness of butter. While marinating, lemon juice also tenderizes the chicken meat.
4. Sugar - Since we are using salted butter, a little bit of sugar balances the savory and the overall intensity of all the spices that we are using. Plus, it helps create that gorgeous, caramelized, golden color on the roast.
5. Dried Mint - I think every roast chicken needs a dried herb! I like to add some dried mint, but you can swap it with kasuri methi (dried fenugreek leaves) if you prefer.

How To Make Indian Roast Chicken

Serving Suggestions

1. Serve indian chicken roast with sides such as mushroom pulao, aloo tikka and green chutney or cucumber raita for a hearty meal.
2. You can also serve it with sides such as mashed potatoes and gravy.
3. Shred the leftover chicken and make wraps using Indian flatbreads. You can also use it in tacos or pizza.

Recipe Tips

1. Roasting - I recommend using a traditional roasting pan or placing the whole chicken over a rack and then placing the rack over the baking sheet. This maks sure that the chicken is not submerged in its juices while baking and the air flow all around is good. You can also place the chicken on a bed of vegetables or potatoes.
2. Cooking Time - Adjust the cooking time depending on the weight, quality and size of your chicken. The best way to check doneness is by using a meat thermometer to record internal temperature.
3. Marinating - Ideally, marinate the chicken overnight. This really helps the chicken soak up the flavor of the spices and the salt from the butter also gets a chance to seep through(hence flavorful and tender meat). Make sure to pull the chicken out of the fridge at least an hour prior to roasting.
4. Roasting Time - Each oven is different and you know your oven the best. Please use the times I have mentioned as a guideline and adjust as needed. Using a meat thermometer will make sure that the indian roast chicken is cooked to "safe to consume" stage.
5. Extra Smoky - For extra char, you can place the roast under the broiler for last 2-4 minutes. Just be aware that the butter may cause some smoke, so keep an eye on it and the smoke alarm if you have one in the house.

Storing Instructions

• Let the roasted chicken cool down completely to room temperature to help prevent condensation, which can make the chicken soggy.
• Once cooled, transfer the chicken to an airtight container. Store it in the refrigerator for up to 3-4 days.

Quick ways to Use Leftover Masala Compound Butter

• Melt a little compound butter in a pan. Place some thawed shrimp/prawns and stir fry until shrimp are translucent. Finish with lemon juice.
• Make salmon parcels with a slice of butter on top and fresh herbs and lemon sliced. Bake until done.
• Saute some mushroom in the masala butter and serve over toast or along side eggs.
• Stir in the masala butter in freshly cooked pasta or steamed rice to create spicy, rich flavor.