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Garam Masala and Tamarind Roasted Chicken

Garam Masala and Tamarind Roasted Chicken

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    15 minutes active

Garam masala is an Indian spice blend containing cumin, bay, fennel, cinnamon, dried chilies and black pepper, along with an assortment of other spices. To make the seasoning paste for this chicken, we supplement with extra cinnamon and black pepper to bring added warmth that balances the tangy sweetness of the chutney. Serve with warmed flatbread and dal or our potato, tomato and cabbage curry.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, softened

  • 1

    tablespoon garam masala

  • 1

    tablespoon tamarind chutney, plus more to serve

  • ½

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • 4

    4-pound whole chicken

Heat the oven to 425°F. Set a wire rack in a rimmed baking sheet. Mix the butter, chutney, garam masala, cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Using your fingers, loosen the skin from the meat on the chicken’s breast and thigh areas, then smear the mixture evenly under the skin. Season all over with salt, then tuck the wings to the back and tie the legs. Set the bird breast up on the rack and roast until the thighs reach 175°F, 60 to 80 minutes. Let rest for about 30 minutes, then carve. Drizzle with additional chutney.