Serves 4
280 min
Kolhapuri Spit Chicken with Kala Masala
Recipe GLPR271d4b40bd4337
A fiery Indian roast chicken rubbed with a fragrant blend of toasted whole spices ground into a powder, then coated in a yogurt-oil marinade. The chicken is roasted until golden with crispy skin and tender, juicy meat inside. Serve with lime wedges for brightness and citrus notes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 whole chicken, about 1.4 kg
2 tablespoons coriander seeds
1½ tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fenugreek seeds
½ teaspoon cardamom pods, lightly crushed
4–5 dried red chillies
1 teaspoon cinnamon stick, broken into small pieces
4–5 cloves
50 ml rapeseed oil, plus extra for the roasting tin
100 g strained yogurt
1 teaspoon salt
wedges Lime wedges, to serve
Directions
Heat the rapeseed oil in a large pan over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, cardamom pods, dried red chillies, cinnamon pieces, and cloves. Toast the spices for 3–5 minutes, stirring occasionally, until they become fragrant and lightly colored. Pour the spices through a fine sieve into a bowl, discarding the oil. Spread the toasted spices on a plate to cool completely.
Once cooled, grind the spices to a fine powder using a spice grinder, coffee grinder, or mortar and pestle. Transfer the spice powder to an airtight jar and set aside.
Pat the whole chicken dry with paper towels and place it in a large bowl. Sprinkle with salt and rub the ground spice mixture all over the bird, working some under the skin as well. Cover and refrigerate for at least 4 hours, or up to 24 hours, for the flavors to penetrate the meat.
Preheat the oven to 220°C (200°C fan/Gas 7). Line a roasting tin with foil or lightly oil the tin. Remove the chicken from the refrigerator about 20 minutes before roasting to bring it closer to room temperature.
Pat the chicken dry again to remove excess marinade. In a small bowl, combine the strained yogurt, 50 ml rapeseed oil, and all the remaining spice powder (if any remains), mixing well. Rub this mixture thoroughly over the chicken, including under the skin.
Place the chicken breast-side up on the prepared roasting tin. Roast for 1 hour 30 minutes to 1 hour 40 minutes. Halfway through cooking, baste the chicken with the pan juices. If the skin begins to darken too much, loosely cover with foil. The chicken is cooked when the juices run clear when a thigh is pierced with a skewer, or when the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and cover loosely with foil. Allow it to rest for 10 minutes before carving. Drizzle the chicken with the pan juices and serve with lime wedges on the side.
