Roasted Chicken Masala Recipe Guide
If you love juicy roast chicken and warm Indian spices, this Roasted Chicken Masala recipe is about to become your new go-to meal. We start with bone-in chicken pieces, rub them with a quick homemade tandoori masala (no store run needed), then let the grill (or your oven) do the work. The result is tender meat wrapped in a smoky, slightly charred crust that says “weekend feast,” even if you throw it together on a Tuesday night.
What Makes Roasted Chicken Masala So Special?
There’s something about the combination of roasted chicken and an array of spices that makes this dish truly magical. The beauty of Roasted Chicken Masala lies in the way the spices infuse the chicken during marination, allowing every piece to soak up those rich flavors. Once roasted, the chicken develops a crispy, golden exterior while remaining tender and juicy on the inside.
Jump to RecipeWhy you’ll love this chicken masala recipe
- Big flavor, little fuss – A 10-minute spice roast, a quick yogurt marinade, and you’re done.
- No tandoor required – A regular oven or backyard grill gives plenty of char.
- Budget friendly – Uses pantry spices, a cup of yogurt, and one whole chicken.
- Custom heat – Dial the chili paste up or down to suit everyone at the table.
- Meal-prep win – Marinate the chicken the night before; grill when you get home.
How to Cook Roasted Chicken Masala
Cooking Roasted Chicken Masala at home is easy and it doesn’t require any fancy cooking skills. Here’s a simple guide to help you create the perfect Roasted Chicken with Spices every time.
Ingredient to use:
| Must-have | What it does | Easy swap |
|---|---|---|
| Chicken (1 kg) | Juicy protein base | Thighs, legs, or whole spatchcocked chicken |
| Homemade tandoori masala | Earthy heat & color | Pre-mixed tandoori spice |
| Yogurt (curd) | Tenderizes & makes sticky crust | Greek yogurt |
| Red chili paste | Adds kick | Mild chili sauce |
| Mustard oil | Signature smoky taste | Any vegetable oil + pinch smoked paprika |
| Lemon juice & chaat masala | Bright finish | Lime juice + pinch salt |
Pro tip: Homemade masala takes 5 minutes; toast, grind, done- but the flavor beats any jarred mix.
This recipe has lots of ingredients: see the full list and easy steps in the recipe card below.
Step-by-step overview
- Blend the tandoori masala
Dry-roast coriander seeds, cardamoms, cinnamon, bay leaf, cumin, and a pinch of turmeric. Grind to a fine powder; your kitchen will smell amazing. - Marinate
Place chicken in a bowl. Add salt, red chili paste, ginger-garlic paste, mustard oil, yogurt, crushed pepper, chaat masala, 1 teaspoon of your fresh tandoori spice, and lemon juice. Rub well so every nook is coated. Cover and refrigerate 30 minutes (overnight is even better). - Grill or roast
Preheat grill (or oven) to 250 °C / 480 °F. Cook chicken about 20 minutes, turning once, until the outside is lightly charred and the juices run clear. Internal temp should hit 165 °F (74 °C). - Finish & serve
Transfer to a platter, sprinkle more chaat masala, and squeeze fresh lemon over the top. Serve hot with mint-coriander chutney, onion rings, and warm naan.
Flavor tweaks & variations
- Extra smoky: Add a pinch of smoked paprika or grill over lump charcoal.
- Butter chicken vibes: Baste with melted butter during the last 5 minutes.
- Kid-friendly: Swap chili paste for ketchup plus a pinch of paprika for color.
- Tandoori tacos: Slice leftovers, tuck into tortillas with lettuce and yogurt sauce.
What to serve with roasted chicken masala
- Carb mates: Garlic naan, jeera rice, or even simple steamed basmati.
- Fresh sides: Cucumber raita, kachumber salad, or lemony sautéed greens.
- Party platter: Add samosas, veggie pakoras, and mango chutney for a full Indian spread.
FAQs About Roasted Chicken Masala
A: Absolutely! You can marinate the chicken a day in advance and store it in the refrigerator. Just make sure to cook it fresh the day you plan to serve it for the best flavor and texture.
A: If you don’t have tandoori masala, you can substitute it with a homemade blend of cumin, coriander, paprika, turmeric, and a pinch of garam masala. The flavor may vary, but it’ll still be delicious!
A: Yes! You can use chicken breasts or thighs for a quicker cooking time. Just adjust the cooking time to ensure the chicken is fully cooked through.
Yes. Place marinated chicken on a wire rack set over a sheet pan at 425 °F. Bake about 35 minutes (flip halfway).
Roasted Chicken Masala
Equipment
- Pan: For dry-roasting the spices for Tandoori masala.
- Grinder: To grind the roasted spices into a fine powder.
- Mixing Bowl For marinating the chicken.
- Grill or Oven: Essential for grilling the marinated chicken.
- tongs For turning the chicken on the grill.
- Knife and Cutting Board: For chopping and preparing the ingredients.
Ingredients
For Tandoori Masala
- 1 tsp coriander seeds
- 5 green cardamoms
- 3 black cardamoms
- 1 stick cinnamon
- 1 bay leaf
- 3 cloves
- 1 tsp cumin seeds
- ½ tsp turmeric powder
For Marinated Chicken
- 1 kg chicken
- 1 tsp salt
- 1 tsp red chili paste
- 1 tsp ginger – garlic paste
- 1 tsp mustard oil
- ½ cup curd
- 1 tsp peppercorns
- ½ tsp Chaat Masala
- 1 tsp Tandoori Masala
- ½ tsp lemon juice
Instructions
Preparing the Tandoori Masala
- In a pan, dry-roast the coriander seeds, green and black cardamoms, cinnamon, bay leaf, cloves, cumin seeds, and turmeric powder together.1 tsp coriander seeds, 5 green cardamoms, 3 black cardamoms, 1 stick cinnamon, 1 bay leaf, 3 cloves, 1 tsp cumin seeds, ½ tsp turmeric powder
- Put all this mixture into a grinder and grind to make Masala.
Marinating the Chicken
- Place the chicken in a bowl.1 kg chicken
- Add salt, red chili paste, and ginger-garlic paste to it.1 tsp salt, 1 tsp red chili paste, 1 tsp ginger – garlic paste
- Now add mustard oil, curd, peppercorn, Chaat Masala along with Tandoori Masala, and lemon juice.1 tsp mustard oil, ½ cup curd, 1 tsp peppercorns, ½ tsp Chaat Masala, 1 tsp Tandoori Masala, ½ tsp lemon juice
- Combine well using your hands so that the chicken gets properly coated with masala.
- Cover the bowl with a thin transparent sheet and set aside to marinate for at least 30 minutes.
- After marinating, grill the chicken for about 20 minutes at 250°C.
- Grilling is the last task after which the chicken is ready to serve.
- Serve the roasted chicken hot with generous garnishing of Chaat Masala and lemon with chutney and onion rings.
Notes
Customizations:
- Heat Level: Adjust the red chili paste for a spicier or milder flavor.
- Flavor Variations: You can add a pinch of garam masala or smoked paprika to enhance the flavor.
- Grilling Tips: You can use a grill pan if you prefer cooking indoors.
Serving Tips:
- Serve with naan bread, rice, or a side of salad for a complete meal.
- Pair with a tangy mint chutney for an extra burst of flavor.
Storage Tips:
- Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently to maintain flavor and texture.
Cooking Tips:
- Ensure the chicken is marinated for at least 30 minutes for the best flavor absorption.
- Grill on medium heat to get a perfectly crispy outer layer without drying out the chicken.
Make-Ahead Tips:
- Prepare the Tandoori masala and marinate the chicken the night before for a deeper flavor.
- Grill the chicken in advance and reheat before serving for a convenient, stress-free meal.
Nutrition
Check out more chicken recipes
- Spanish Garlic Chicken Recipe
- Kashmiri BBQ Chicken Recipe
- Slow Roasted Gochujang Chicken Recipe
- Buttermilk-Marinated Roast Chicken Recipe
- Chicken Congee with Mushroom Recipe
- Ranch Chicken and Rice Bake Recipe
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
