Whole roast masala chicken (Masala murghi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 87) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-fried potatoes with peanuts, black pepper and lemon juice (Ferrari); Spinach with black pepper, garlic and lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on January 16, 2018

    Given the amount of spice, I was surprised by how bland we found this, despite marinating for 6 hours. It was improved by the book’s “Chaat salad” as an accompaniment, but not enough to warrant a repeat outing.

  • TrishaCP on September 19, 2017

    I thought this was fine, but I probably wouldn't make it again. The spice blend didn't do that much for me either. (I had marinated the chicken at least 4 hours before roasting it.) I served this with the Ferrari potatoes and I didn't like the combination. It tasted too dry together in my opinion (though I really liked the potatoes).

  • stockholm28 on June 23, 2017

    The technique of rubbing the yogurt spice mixture between the skin and the breast resulted in a very moist and delicious chicken breast. I didn't love the spice blend as it had a bit too much cinnamon for my taste, so would like to tweak it a bit.

  • clcorbi on January 30, 2017

    Delicious! That being said, I made sort of a technical error--I didn't grind the almonds, garlic or onions up nearly as finely as I should have, and as a result the mixture was a bit chunky and didn't adhere well everywhere. My chicken looked nowhere near as picture-perfect as the cookbook image because of this. At any rate, the flavor was great, which is what matters.

  • raybun on November 13, 2016

    I made this last night and as we had friends over I doubled up the recipe and roasted two chickens. I marinated them a good 24 hours (much longer than stated) and they were perfect. I loved the almond spice yogurt marinade, and the meat was so tender and moist. I served them with the Ferrari potatoes as suggested and the green beans from the same book.

  • rionafaith on October 15, 2016

    Delicious twist on roast chicken. I expected the Indian flavor to be much more pronounced given the quantity of spices (and toasted and freshly ground to boot), but in fact it ended up quite subtle and mellow. That's not necessarily a bad thing, though -- we still enjoyed very much and I'll make it again when I want a variation from basic plain roast chicken. I served with some roasted fingerling potatoes and simply sauteed kale, and it was great. The only thing I would change next time is to place the chicken on a roasting rack -- the author doesn't mention using one so I didn't, but I think it would help crisp up the skin underneath.

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