Oven Roasted Chicken with Indian Spices !!! Recipe

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3 votes | 7158 views

This was my first ever try at making whole roast chicken for a friends gathering!
And I dint wanna just marinate it with salt and pepper , so I came up with my own blend of spices!
Must say it came out really good, the spices blend in so well, the aroma in your kitchen is enough to make your mouth water, we all had it for dinner and remaining chicken was shredded and warmed up and eaten as sandwhices for breakfast the next day! :-)

Prep time:
Cook time:
Servings: 4


Cost per serving $1.24 view details
  • Whole chicken (with skin)
  • For the marination:
  • Corriander seeds - 1 tbsp
  • Dry red chilles - 3-4
  • Fennel seeds (Saumf) - 1 tbsp
  • Ginger Garlic paste - 1.5 tbsp
  • Lemon juice - 2tbsp
  • Worchestershire sauce - 1tsp
  • Salt to taste
  • Lemon - 1/2
  • Red chilli powder - just to sprinkle on top


  1. Heat a non-stick frying pan and dry roast the corriander seeds, dry red chillies and fennel seeds till mild brown . Let the mixture cool and then grind it to a fine powder.
  2. Mix the ginger garlic paste, dry roasted and grinded spice mix , lemon juice, Worchestershire sauce and salt.
  3. Marinate the chicken well, by applying the marination mix over the skin and also under the skin of the chicken and cut the lemon into quarters and place into the pocket between the legs and tie the legs together witha kitchen twine. (This keeps the chicken moist and adds additional flavour)
  4. Sprinkle red chilli powder over the chicken on both sides and poke the chicken with a fork to allow the marination to sink in.
  5. Keep refrigerated for about 2-3 hrs.
  6. Pre-heat oven to 450F , Use a baking dish and cover with aluminium foil.
  7. Place the chicken on the dish and cut some onions and place it around and over the chicken (You may also use vegetables like potato, carrots etc along with onions).
  8. Roast the chicken for 55mins to 1hr, turning the chicken over in between, until the skin is brown and crisp.
  9. Suggestion: You may use the oil or juices which may have collected after roasting the chicken and thicken it out into a gravy.
  10. I dint want any more excess fat so dint use it, but its packed with flavour ;-)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 325g
Recipe makes 4 servings
Calories 668  
Calories from Fat 419 63%
Total Fat 46.47g 58%
Saturated Fat 13.29g 53%
Trans Fat 0.0g  
Cholesterol 231mg 77%
Sodium 230mg 10%
Potassium 614mg 18%
Total Carbs 1.65g 0%
Dietary Fiber 0.2g 1%
Sugars 0.52g 0%
Protein 57.47g 92%
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  • Foodessa
    Manju...this chicken roast has been blessed with an excellent combo of ingredients.
    You managed to make me re-think my next marinade ;o)

    Flavourful wishes,


    • Arturo Féliz-Camilo
      October 16, 2011
      Looks so tasty!
      1 reply
    • Sonia
      December 2, 2010
      I have never roasted chicken before but I would love to try this, can you give me more tips as to the size chicken and pan used to make this. Thanks
      1 reply
      • Manju Nair
        December 31, 2010
        Hi Sonia,
        Thanks a lot for ur interest in this dish and sorry for responding so late :-)
        I used a normal 3lb whole chicken with skin and a roasting pan (I'm not exactly sure of its size though), but it should be able to hold the whole chicken in it. I placed the chicken inside the pan which I covered with Aluminium foil (its easier to clean later) along with some cut onions for added flavour. Just follow my recipe instructions for the rest...Make sure the chicken is at room temperature, else it may take longer to roast. You will know its done when the skin becomes a nice roast brown colour.
        Hope this helps.

      • John Spottiswood
        September 13, 2010
        I've saved this to my "try soon" folder in my recipe box, Manju. Hope to give this a try this week, and will let you know how it is! Sounds delicious!
        • Manju Nair
          September 13, 2010
          Thanks a lot Claudia for those wonderful and flavourful wishes :-)
          You must definitely try it !

          2 replies
          • Ruth Cosim
            March 7, 2011
            hello. . cant find fennel seeds . . . can i use rosemary seeds instead or do you have any subs to this. . thanks
            1 reply
            • Manju Nair
              March 10, 2011
              Hi Ruth,
              Thanks for being interested in my recipe. I used fennel seeds as it has a lovely flavour and aroma..
              You may use rosemary seeds if you like. The spice blends are up to our taste.

              Thank you!

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