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

Kolhapuri spit chicken (kala masala roast chicken)

By Rohit Ghai
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(1 ratings)

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


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


  • 1 whole chicken (about 1.4kg)



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

  • lime wedges, to serve



    The same shape, but smaller than…

For the marinade

  • 1 tbsp garlic paste



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

  • 1 tbsp ginger paste



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

  • ½ tsp turmeric



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

  • 1 tsp chilli powder
  • 1 lime, juiced



    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



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

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


  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.

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Comments, questions and tips

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7th May, 2020
Made the chicken for my husbands birthday and the whole family really enjoyed it. Used chicken thighs and served with basmati rice, spiced mixed roasted vegetables (they needed using up) and cucumber rajita, which went really well with the chicken.
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