Kolhapuri spit chicken (kala masala roast chicken)

This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges

  • Prep:15 mins
    Cook:1 hrs 45 mins
    plus at least 4 hrs marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 562
  • fat 41g
  • saturates 8g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 47g
  • salt 1.7g


  • 1 whole chicken (about 1.4kg)
  • 50ml rapeseed oil, plus extra for the tin, if needed
  • 100g strained yogurt
  • lime wedges, to serve
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 lime, juiced
  • 2 tbsp vegetable oil, for frying
  • 1 small whole dried red chili
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • ½ small cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp mace
  • 1 tsp whole cloves
  • 1 black cardamom pod, seeds removed
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 1 small star anise
  • ½ tsp grated nutmeg
  • 2 green cardamom pods, seeds removed
  • ½ tsp Szechuan peppercorns


Marsala roast chicken & ‘chips’

Joint or chop any leftover spiced chicken and put on a baking tray with any leftover sweet potatoes. Roast for 30 mins in a medium oven until both are hot. Scatter over chopped coriander and serve with cucumber slices and natural yogurt.


  1. Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.

  2. To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.

  3. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don’t worry if the mix splits a little. 

  4. Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.

  5. Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

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