Roast Masala Chicken
Whole Roast Chicken with a spice paste cooked in one hour
Ingredients
- 1 4-5lb/1.8-2.2Kg whole chicken
- 5 tbsp tomato paste
- 1 tbsp ground coriander
- 1 tbsp garlic powder
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1.5 tsp salt
- 2 tbsp vegetable oil
Instructions
- Heat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
- For the spice paste, to a bowl, add tomato paste, ground coriander, garlic powder, garam masala, ground turmeric, onion powder, ground cumin, red chili powder, salt and oil. Mix to combine. Add a little water if the mixture is too thick.
- Put your whole chicken, breast side down and take the back bone out. Use a knife or kitchen shears. Take the bone in the middle out so it lays flat. Wash the chicken. Also, I like to cut the excess fat off. You can leave it on if you like. Pat the chicken dry. Cut slits all over the chicken so the paste can get into the meat and give it some flavor.
- Rub the paste all over the chicken and really get it into the slits. Add a little water to the paste if it’s too thick. Don’t make it watery though because it needs to stick to the chicken. Turn over and rub the paste all over. Also, put a slit on each side by the thighs so it’ll cook faster.
- Put the chicken on a sheet tray lined with parchment paper (optional). Cook in the heated oven for 45 minutes to one hour. Use a meat thermometer to check doneness. Baste chicken with pan juices twice during cooking. Sprinkle with chopped cilantro (optional) and let rest 10 minutes before cutting into it. Serve with any pan juices.
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