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Roasted Chicken Masala Recipe

Roasted Chicken Masala

Chef B
Roasted Chicken Masala is an aromatic and flavorful dish that combines the richness of traditional Indian spices with tender, juicy chicken. Infused with the bold taste of homemade Tandoori masala and grilled to perfection, this dish offers a smoky, savory experience that will delight your taste buds. Whether you’re hosting a family dinner or looking to add an exotic flair to your weeknight meals, this recipe will bring the warmth and comfort of Indian cuisine to your table.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 2373 kcal

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.
  • Put all this mixture into a grinder and grind to make Masala.

Marinating the Chicken

  • Place the chicken in a bowl.
  • Add salt, red chili paste, and ginger-garlic paste to it.
  • Now add mustard oil, curd, peppercorn, Chaat Masala along with Tandoori Masala, and 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

You can serve this with mint or coriander chutney.

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

Calories: 2373kcalCarbohydrates: 17gProtein: 3gFat: 256gSaturated Fat: 77gPolyunsaturated Fat: 53gMonounsaturated Fat: 113gCholesterol: 272mgSodium: 614mgPotassium: 87mgFiber: 2gSugar: 12gVitamin A: 21IUVitamin C: 5mgCalcium: 39mgIron: 1mg
Keyword Chicken Masala Recipe, Chicken with Tandoori Spice, Easy Roasted Chicken, Indian Chicken Recipe, Indian Grilled Chicken, Roasted Chicken with Spices, Tandoori Chicken
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