Garam Masala Roasted Chicken

Delicious oven-tray roast with spiced pan juices and a refreshing dipping sauce

by Justina Sullivan
Oven roasting tray filled with Garam Masala Roasted Chicken and spoon scooping up spiced oil. Small bowl of Coriander Yoghurt on the side

Table of Contents

Juicy Roasted Chicken with a Nice Touch of Spice

Here is a great recipe for chicken lovers who prefer their spice on the milder side. This Garam Masala Roasted Chicken tray bake uses earthy cumin, dried fenugreek leaves, and a garam masala spice blend to add wonderful flavor and depth to the meat and pan juices, which can be used as a sauce.

Oven roasting tray filled with Garam Masala Roasted Chicken and spoon scooping up spiced oil.

A Fast and Tasty Meal That Can Be Served with Rice, Potatoes, or Bread

To keep this recipe fuss-free, a simple side of rice, potatoes, or bread would be the best way to mop up the pan juices. With a side of refreshing coriander-citrus-spiked yogurt, a touch of green and freshness elevates the eating experience into a well-rounded and satisfying meal.

Recipe: Garam Masala Roasted Chicken

Oven tray with Garam Masala Roasted Chicken Recipe inside and spoon for scooping up spiced oil
Print Recipe

Garam Masala Roasted Chicken

Juicy one-tray roasted chicken thighsm with onions, tomatoes and spices of garam masala, cumin and dried fenugreek leaves. Served with a refreshing coriander yoghurt dipping sauce.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 2

Ingredients

  • 4 chicken thighs with skin on
  • 1 red onion cut in half and sliced into thick strips
  • 4 large tomatoes each cut into 4 wedges
  • 2 tbsp olive oil
  • 2 garlic cloves crushed
  • 2 tbsp ginger minced
  • 2 tsp ground cumin
  • 1 tbsp garam masala
  • 2 tsp dried fenugreek leaves
  • 1 birdseye red chilli minced
  • Salt and pepper
  • 150ml chicken stock

Coriander Yoghurt

  • 250ml thick yoghurt (such as greek yoghurt)
  • Handful of coriander
  • Salt and pepper
  • Small Squeeze lemon or lime juice

Instructions

  • Preheat oven to 200°C / 180°C fan-forced
  • Combine all coriander yoghurt ingredients together and keep refrigerated until ready to serve alongside chicken.
  • Combine garlic, ginger, cumin, garam masala, fenugreek leaves, chilli and olive oil in a mortar and pestle and smash until it forms a paste.
  • Divide the spice rub into two, rub one half over chopped onions and tomatoes and use the other half to rub over the chicken thighs.
  • Using an oven tray lay down onions, top with tomatoes, then season with salt and pepper. Place chicken thighs on top and then season chicken with salt and pepper. Roast for 45 – 50 minutes.
  • Serve the roasted chicken alongside the roasted onions,tomatoes, and spiced pan juices. Place the coriander yogurt on the side forguests to help themselves.
    Serving suggestion: Rice, potatoes, or bread are perfect accompaniments to soak up the delicious pan juices.