Roast chicken masala and potatoes
Spiced roasted chicken marinated in a rich paste and baked until tender, served with crispy roasted masala potatoes coated in aromatic spices.
Updated : 13 March, 2026
Easy
About 45 min.
Ingredients
For the marinade
4 tablespoon
Lemon juice
2 tablespoon
Ginger
2 tablespoon
Garlic
3
Green chilli pepper
0.5 teaspoon
Salt
1 teaspoon
Ground coriander
1 teaspoon
Garam masala
For the chicken
1.75 kilograms
Chicken
0.5 teaspoon
Hot pepper, ground
0.5 teaspoon
Ground black pepper
For the roasted masala potatoes
2 tablespoon
Sunflower oil
5
Potato
0.5 teaspoon
Salt
pinch
Ground black pepper
1 teaspoon
Ground coriander
1 teaspoon
Ground cumin
0.5 teaspoon
Curcuma
1 teaspoon
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C / 400°F / Gas 6.
Step 2
Place all the marinade ingredients into a blender and process them until a smooth paste forms.
Step 3
Using a sharp knife, make two deep diagonal cuts into each chicken breast, cutting all the way down to the bone. Make two similar deep slashes in each thigh and drumstick as well. These cuts help the marinade penetrate deeply into the meat.
Step 4
Place the chicken breast-side up on a roasting tray lined with enough foil to fully cover the bird.
Step 5
Pour the marinade paste over the chicken and rub it thoroughly over the entire surface, making sure it gets well into all the cuts. Leave the chicken to marinate for 30 minutes.
Step 6
After marinating, sprinkle the chilli powder and black pepper evenly over the chicken. Wrap the chicken tightly in the foil so it is completely sealed, with the seam closed at the top.
Step 7
Place the tray in the middle of the oven and bake for 1 hour.
Step 8
After an hour, carefully unwrap the foil without letting the cooking juices escape. Return the chicken to the oven uncovered and cook for an additional 15 minutes, basting it two or three times with the juices to help it brown.
Step 9
To check if the chicken is cooked, insert a skewer into the thickest part of the thigh, between the leg and body. If the juices run clear with no pink, the chicken is ready. If not, continue cooking for a little longer.
Step 10
Next, prepare the roasted masala potatoes. Preheat the oven to 180°C / 350°F / Gas 4.
Step 11
Pour the oil into a large bowl, then add the potatoes. Sprinkle with salt and pepper and toss well to ensure they are evenly coated. Spread the potatoes in a single layer on a baking tray and place them in the middle of the oven. Roast for 20 minutes.
Step 12
Meanwhile, mix the coriander, cumin, turmeric, and chilli powder together on a plate.
Step 13
Remove the potatoes from the oven and, using tongs, roll them in the spice mixture so that all sides are evenly coated.
Step 14
Return the potatoes to the oven and roast for a further 20 minutes, or until they are lightly browned and tender throughout when pierced with a knife.
Step 15
Once the chicken is cooked, transfer it to a warm place to rest for 10-15 minutes. Carve the chicken and serve alongside the roasted masala potatoes.
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