Whole Roast Masala Chicken

Ingredients

• 1.8 kgchicken
• 500 gplain full-fat yoghurt
• 6fat cloves garlic, crushed
• 2 cm pieceginger, peeled and finely grated
• 1/2 tbspchilli powder
• 1 tsp or 2 cm pieceturmeric, or fresh turmeric peeled and finely grated
• 100 gsoftened butter
• 1 1/2 tbspgaram masala mix, or use the spices listed below
• 1 tbspground coriander
• 1/2 tbspground cumin
• 1 tsp or to tastehot chilli powder
• 1 tspground cinnamon
• 1 tspground cloves
• 1 tspfreshly ground black pepper
• 1/2 tspground turmeric
• 2–3fat cloves garlic, crushed
• 1 cm pieceginger, peeled and grated
• To tastesea salt

Instructions

1. 1

   Mix marinade

   Stir the yoghurt together with the other marinade ingredients.

2. 2

   Coat chicken

   Put the chicken in a large freezer bag and spoon the yoghurt marinade over it and into the cavity.

3. 3

   Chill chicken

   Refrigerate for at least 2 hours, ideally overnight, turning the chicken occasionally.

4. 4

   Make spiced butter

   Mix the softened butter with the spices, garlic and ginger.

5. 5

   Heat the oven

   Preheat the oven to 200°C.

6. 6

   Bring to room temperature

   Take the chicken out of the fridge and leave it to sit at room temperature for about 45 minutes.

7. 7

   Wipe off marinade

   Lift the chicken out of the marinade and wipe away the excess.

8. 8

   Loosen the skin

   Carefully slide your fingers between the breast skin and flesh to form a pocket, then loosen the skin over the legs and thighs.

9. 9

   Add spiced butter

   Spread the masala butter under the skin, working it over both sides of the breast and down over the legs and thighs.

10. 10

    Season the skin

    Spread the remaining butter over the skin, sprinkle with sea salt and place the chicken on a roasting tray.

11. 11

    Roast chicken

    Roast for 1 hour and 10 minutes, basting with the butter a few times.

12. 12

    Shield if needed

    If the chicken is browning too quickly, cover it loosely with foil.

13. 13

    Check doneness

    Check that the juices between the leg and the rest of the bird run clear, with no trace of pink.

14. 14

    Rest chicken

    Cover the chicken with a double layer of foil and leave it to rest for 15 minutes before serving with the cooking juices.

15. 15

    Serve with sides

    Serve with roast potatoes, plain yoghurt, fresh coriander and naan bread.

What is masala roast chicken?

Masala refers to a blend of spices, and this roast takes its flavour from warm spices, garlic and ginger. It pairs the familiar whole-roast-chicken method with a yoghurt marinade and a spiced butter rubbed beneath the skin.

The yoghurt coats the chicken while it rests, while the butter carries the spices through the skin as it roasts. The result is a richly seasoned bird with crisping skin and fragrant pan juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 58g protein, 8g carbs, 50g fat.

The chicken supplies most of the protein, while the butter and the chicken skin contribute much of the fat. The yoghurt and naan add some carbohydrate, and roast potatoes make the meal more substantial. For a balanced plate, serve a portion of chicken with a generous side of vegetables alongside the listed potatoes or naan.

The yoghurt marinade

Yoghurt: use plain, full-fat yoghurt as listed; its thick texture clings to the chicken and holds the garlic, ginger and spices in place.

Marinating time: allow at least 2 hours in the fridge, or leave it overnight for convenience. Turn the chicken occasionally so the marinade reaches the bird evenly.

Choosing the masala

Garam masala: the recipe offers this as a shortcut, mixed into softened butter with the garlic and ginger.

Individual spices: use the listed coriander, cumin, chilli, cinnamon, cloves, pepper and turmeric as an alternative blend. Adjust the chilli to taste if you prefer a milder roast.

Getting the butter under the skin

Loosen gently: work your fingers between the breast skin and flesh to make a pocket, taking care not to tear the skin. Loosen the skin over the legs and thighs as well.

Spread evenly: push the butter beneath the skin and smooth it over the breast, legs and thighs on both sides. Rubbing the remainder over the skin seasons the outside too.

Roasting and checking

Basting: roast at 200°C for 1 hour and 10 minutes, spooning the buttery juices over the chicken a few times as it cooks. If the surface gets too dark, lay foil loosely over it.

Doneness: the recipe's cue is clear juices between the leg and the rest of the bird, with no pink. Rest the chicken under a double layer of foil for 15 minutes before carving.

What to serve alongside

Potatoes and naan: roast potatoes make a hearty side, while naan can be used to scoop up the juices. Plain yoghurt offers a cool contrast to the spices.

Fresh coriander: scatter it over the chicken or serve it alongside. Spoon some of the cooking juices over the carved meat at the table.

Recipe notes & tips

• Use a freezer bag large enough to hold the chicken and marinade without forcing the seal.
• Turn the chicken occasionally while it marinates so the yoghurt coats it evenly.
• Let the butter soften before mixing so it is easier to spread beneath the skin.
• Wipe off excess marinade before roasting to keep the coating from being too wet.
• Keep the foil loose over the chicken so it shields the skin without pressing against it.
• Rest the chicken for the full 15 minutes before carving so the juices settle.

Variations

• Adjust the heat: use chilli powder to taste for a milder or hotter masala.
• Choose garam masala: use the listed mix in the butter instead of making the individual-spice blend.
• Use fresh turmeric: replace the ground turmeric in the yoghurt marinade with the listed 2 cm piece, peeled and grated.
• Add fresh coriander: serve extra coriander alongside the chicken for a fresh herbal note.
• Change the sides: serve with roast potatoes, plain yoghurt and naan as suggested, or choose whichever of those sides suits your meal.

Common mistakes to avoid

• Tearing the skin: ease your fingers into the pocket slowly and stop if the skin starts to split.
• Skipping the marinade time: allow at least 2 hours in the fridge so the yoghurt mixture has time to coat the chicken.
• Leaving thick marinade on the bird: wipe off the excess before roasting as directed.
• Using hard butter: soften it first so it can be mixed with the spices and spread beneath the skin.
• Ignoring fast browning: loosely cover the chicken with foil if its surface becomes too dark.
• Carving straight away: rest the bird under foil for 15 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat portions until piping hot, adding a little cooking juice or water to help keep the meat moist.

Frequently asked questions