Masala Roast Chicken

5 Aug

Masala means a mixture of spices in Indian/Pakistani cooking and that is where the inspiration for this dish comes from. One thing we really miss about England, living in France, is Indian/Pakistani food. We have tried the few Indian restaurants near here but the food was, on all occasions, disappointing if not inedible. This dish has no authentic origin as far as i know, I made it up, and is just a nod to the taste of home.
Serves 4 prep 6mins cook 45mins

  • 1 whole chicken jointed or 4 chicken legs

Masala Paste

  • 1 tbsp honey
  • 1 tsp mustard oil
  • Juice of 1 lemon
  • 1 heaped tbsp black mustard seeds
  • 1/2 tsp turmeric
  • 2 tsp home made garam masala

Make the paste by combining all the ingredients either in a food processor or in a mortar. Put the chicken in an oven dish and make 3 slashes in each leg with a sharp knife. Rub in the masala paste into the chicken making sure it is well coated. Set aside for at least 1hour. Heat the oven to 200c and bake covered with foil for the first 30mins then remove and continue baking for another 15mins to crisp the skin. Serve with rice and a vegetable dish.


One Response to “Masala Roast Chicken”


  1. Cauliflower with Lentils « Kitchen Garden Recipes - 01/05/2012

    […] with rice or chapatis or a lamb biryani , a grilled meat dish such as masala roast chicken, or a hot meaty curry like Beef Roganjosh or with Bombay potatoes or any number of vegetable […]

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