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

Juicy roasted chicken with a nice touch of spice

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

How to eat Garam Masala Roasted Chicken

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

Garam Masala Roasted Chicken

Print Recipe

Juicy roasted chicken thighs with garam masala and dried fenugreek spice. Delicious chicken and roasted tomato pan juices and a refreshing coriander dipping sauce.

Author: Flaevor
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 hour
Yield: 2 1x
Category: Chicken
Method: Oven Roasting
Cuisine: Modern Fusion

Ingredients

Scale

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 Yogurt

250ml yoghurt
Handful of coriander
Salt and pepper
Small Squeeze lemon or lime juice

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Instructions

Preheat oven to 200°C / 180°C fan-forced
Mix all coriander yogurt 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 along with the spiced oil roasting pan juices and the coriander yoghurt.