Kolhapuri spit chicken (kala masala roast chicken) served with roasted sweet potatoes

Kolhapuri spit chicken (kala masala roast chicken)

By Rohit Ghai
  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)
By

Prep: 15 mins Cook: 1 hr, 45 mins plus at least 4 hrs marinating

Easy

Serves 4

This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges 

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal562
  • fat41g
  • saturates8g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein47g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 whole chicken (about 1.4kg)
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50ml rapeseed oil, plus extra for the tin, if needed
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100g strained yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the marinade

  • 1 tbsp garlic paste
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp ginger paste
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp chilli powder
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the kolhapuri spice mix

  • 2 tbsp vegetable oil, for frying
  • 1 small whole dried red chili
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • ½ small cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp mace
  • 1 tsp whole cloves
  • 1 black cardamom pod, seeds removed
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 1 small star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • ½ tsp grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 2 green cardamom pods, seeds removed
  • ½ tsp Szechuan peppercorns

Method

  1. Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.

  2. To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.

  3. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don’t worry if the mix splits a little. 

  4. Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.

  5. Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?