Roasted Chicken Masala


1 4 to 5 lb whole chicken
3 cinnamon sticks
4-5 cloves of garlic
1 onion, cubed
8 tablespoons butter
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon rice vinegar
1/2 teaspoon whole coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon garam marsala (from your Indian grocery)
freshly ground black pepper to taste


Preheat oven to 375. In a food processor, blend together all ingredients EXCEPT the chicken and cinnamon sticks. Mixture should form a thick paste. Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Place one cinnamon stick in the cavity, the other two under the skin. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled.

One Comment

  1. Awesome photo! I have been looking for new ways to cook chicken, and this looks great. Of course, I don’t actually EAT chicken, so I’ll be foisting it on others.