Roasted Chicken Masala – Rotisserie Chicken

Roasted Chicken Masala – Rotisserie Chicken


On a recent trip back to NY, my sister gave us a huge supply of spices from the Park Slope Coop. So many that I decided upon returning to Beijing to try to make a home made Masala.


I’ve tried Chicken Masala before in the past but here’s a recipe that I got from BBC that is done all from scratch. Pretty easy overall, and the flavors and amazing. You don’t have to use a rotisserie, you can just bake as the original recipe describes but it’s a little more fun if your oven has this function and you also get a much more even and juicier meat as a result of the rotisserie.

Chicken Masala Ingredients

For the marinade
6 cardamom pods
2 tbsp cumin seeds
2 tbsp coriander seeds
4 whole cloves
1 tsp black peppercorns
1 tsp ground fenugreek
2 tsp ground turmeric
1 tbsp paprika
1-2 tsp hot chilli powder (the more you use, the spicier the dish)
¼ tsp ground cinnamon
1 tsp flaked sea salt
4 garlic cloves, peeled and crushed
1 inch piece fresh root ginger, peeled and finely grated
1 cup low-fat natural yoghurt

Whole free range chicken

Masala Spices Preparation method
To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma.


Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt.


Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.


Place the chicken in a small bowl and marinate with your hands for several minutes. Cover with plastic wrap and place in the refrigerator overnight.


Preheat oven to 375F and set up the rotisserie (or just bake). Bake till internal temp of chicken reaches 180F (about 1 hour)



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