Whole Roast Chicken - Indian Masala spicy Recipe Video

We are back with another simple to spice your chicken. For us there is nothing worse than a chicken just thrown in the oven to roast. This super roast takes a few moments to prepare and is packed with great spices. First things first, alway make sure your chicken is very well cleaned. We will make a butter and lemon paint or masala and add, cumin, turmeric, coriander and chilli powders along with salt and garlic and ginger. For the inside we have put in a few whole spices, cloves, cardamon, cumin and coriander seeds as well as bay leaf. You could if you like add peppercorns or and cinnamon stick if you liked as well as 100s of other great garam masala spices. So so simple add the whole seeds, the lemon, the chilli and the onion inside the bird. Mix the lemon juice and butter and add the powders and with a paintbrush coat the whole outside of the chicken. Cover in foil for 80% of the cooking and the last 20% open the top and roast. Here are a few chicken roasting times.
Weight (in lbs.)
Regular Method
High Heat Method
2.5 to 3
1 hour 15 minutes
1 hour
3 to 3.5
1 hour 25 minutes
1 hour 10 minutes
3.5 to 4
1 hour 35 minutes
1 hour 20 minutes
4 to 4.5
1 hour 45 minutes
1 hour 30 minutes
4.5 to 5
1 hour 55 minutes
1 hour 40 minutes
5 to 5.5
2 hours 5 minutes
1 hour 50 minutes
5.5 to 6
2 hours 15 minutes
2 hours
6 to 6.5
2 hours 25 minutes
2 hours 10 minutes
6.5 to 7
2 hours 35 minutes
2 hours 20 minutes
7 to 7.5
2 hours 45 minutes
2 hours 30 minutes
NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).
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Curry was adopted and anglicised from the Tamil word kari (கறி) meaning 'sauce', which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with "a spice blend used for making kari dishes ... called kari podi or curry powder.". A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in 'The Forme of Cury' (1390). Historically, the word "curry" was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of "currey". By the fourth edition of the book, other ingredients such as turmeric and were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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