Meal Prep · Indian
Spicy Indian Chicken Roast
A succulent and flavorful Indian-style chicken roast, perfect for any occasion.
Ingredients
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Step-by-step- Clean and pat dry the chicken pieces thoroughly. Make deep gashes in the flesh of the chicken to allow the marinade to penetrate.
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, mustard oil, and salt. Mix well to form a thick marinade.
- Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best flavor.
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or foil for easy cleanup.
- Arrange the marinated chicken pieces on the prepared baking tray in a single layer, ensuring not to overcrowd the tray. If using, scatter green chilies around the chicken.
- Roast for 40-45 minutes, flipping the chicken halfway through, or until the chicken is cooked through, tender, and beautifully browned with slightly charred edges. The internal temperature should reach 74°C (165°F).
- Remove from the oven, garnish with fresh coriander leaves, and serve hot with naan, roti, rice, or a refreshing salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 38 g |
| Fat | 24 g |
| Carbohydrates | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover roasted chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Once completely cooled, transfer chicken to a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave/Oven
Reheat in a microwave until warmed through, or in an oven at 180°C (350°F) for 10-15 minutes, or pan-fry on medium heat until hot, adding a splash of water or broth to prevent drying.
Chef’s Corner
- For maximum flavor and tenderness, marinate the chicken for at least 4 hours or even overnight. The longer it marinates, the better the taste.
- Ensure the chicken is patted very dry before marinating; this helps the marinade adhere better and promotes a crispier skin (if skin-on) and better browning.
- Don’t overcrowd the baking tray. If you have a lot of chicken, roast in batches to ensure even cooking and browning.
- Adjust the spice levels to your preference. For more heat, add extra red chili powder or finely chopped green chilies to the marinade.
