Indian-Spiced Roast Chicken



• For the dry brine:
• 2 pounds of skin-on, bone-in chicken pieces
• 1 tablespoon of kosher salt
• For the Indian-inspired rub:
• 1 tablespoon garam masala
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon garlic, minced
• 1/2 teaspoon ground turmeric
• 1/2 tablespoon fresh ginger, grated using a microplane
• 1 tsp fenugreek leaves, crushed
• 1 tablespoon vegetable oil


1. Dry brine the chicken. 8-12 hours before you intend to roast the chicken, take it out of the fridge and place it on a roasting pan with a non-stick roasting rack. Using your fingers, carefully separate the skin from the meat. Try not to tear it.
2. Rub a bit of the salt under the skin of each chicken piece. Reserve some of the salt to rub on the skin of each piece as well.
3. Place the chicken in the fridge and let it dry brine for 4-8 hours (overnight is better).
4. Make the Indian-inspired rub. Combine all of the ingredients for the rub except for the oil in a small bowl. Add the oil and mix until it forms a thick paste.
5. Roast the chicken. Preheat your oven to 450℉.
6. After the chicken has brined, take it out of the fridge and carefully separate the skin from the meat again. Using your fingers or a small spoon, rub some of the spice paste under the skin of the chicken. Make sure it’s evenly distributed. Reserve some of the paste to rub on the skin of the chicken as well.
7. Place the roasting pan in the oven and roast the chicken for 25-35 min, or until a instant-read thermometer registers 150℉ in the thickest part of the breast or 165℉ in the joint between the thigh and the drumstick.
8. Take the chicken out of the oven and let it rest for at least 10 min.
9. Serve while still warm.


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