Tikka masala roast chicken

Time 1 hour 10 minutes
Yields Serves 4
Tikka masala roast chicken

Heat the oven to 400 degrees.


In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt and olive oil.


Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.


Place the chicken on a wire rack positioned over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast until a thermometer inserted in the thickest meat at the thigh reads 165 degrees, 50 to 60 minutes, depending on the size of the chicken. Begin checking the chicken after 40 minutes, and if the chicken is browning too much, cover with foil.


Rest for at least 10 minutes before carving.

Adapted from a recipe in “It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook” by Gwyneth Paltrow. Tandoori spice powder can be found at select specialty shops, as well as online.

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