20 Delicious Whole Chicken Recipes Indian Spicy

Kickstart your culinary adventure with these 20 Delicious Whole Chicken Recipes Indian Spicy, where every dish promises to transport your taste buds straight to the vibrant streets of India. Perfect for home cooks in North America looking to spice up their dinner routine, this roundup is your ticket to creating mouthwatering, aromatic meals that’ll have everyone asking for seconds. Ready to explore? Let’s dive into these flavorful favorites!

Indian Spiced Whole Roasted Chicken

Just imagine the aroma of a perfectly spiced, golden-brown roasted chicken filling your kitchen. This Indian Spiced Whole Roasted Chicken is a masterpiece of flavors, combining traditional spices with a simple roasting technique that guarantees juicy meat and crispy skin every time.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 inch ginger, sliced

Instructions

1. Preheat your oven to 375°F (190°C). Ensure the oven rack is in the middle position for even cooking.
2. In a small bowl, mix together olive oil, garam masala, turmeric, cumin, coriander, salt, and black pepper to form a paste.
3. Rub the spice paste all over the chicken, including under the skin for maximum flavor. Tip: Use gloves to avoid staining your hands.
4. Stuff the chicken cavity with lemon halves, garlic cloves, and ginger slices to infuse it with aromatic flavors.
5. Place the chicken on a roasting rack in a roasting pan, breast side up. Tip: Tying the legs together with kitchen twine helps the chicken cook evenly.
6. Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring moist meat.

This Indian Spiced Whole Roasted Chicken boasts a crispy, spice-infused skin with tender, flavorful meat that falls off the bone. Serve it with a side of basmati rice and cucumber yogurt salad for a complete meal that transports your taste buds to the streets of Mumbai.

Butter Chicken with Whole Chicken Pieces

Just when you thought butter chicken couldn’t get any better, here’s a version that uses whole chicken pieces for a more rustic and satisfying bite. This methodical guide will walk you through creating this creamy, flavorful dish that’s perfect for a cozy dinner.

Ingredients

• 1 whole chicken, cut into 8 pieces (skin-on for extra flavor)
• 1 cup plain yogurt (Greek yogurt for thicker marinade)
• 2 tbsp lemon juice (freshly squeezed for best results)
• 2 tbsp garam masala (adjust to taste)
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 3 cloves garlic, minced (about 1 tbsp)
• 1/2 tsp turmeric (for color and health benefits)
• 1/2 tsp cayenne pepper (adjust to spice preference)
• 1 cup heavy cream (or half-and-half for lighter version)
• 2 tbsp butter (unsalted to control saltiness)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (about 1 cup)
• 1 can (14 oz) tomato sauce (or crushed tomatoes for texture)
• Salt to taste (start with 1 tsp)

Instructions

1. In a large bowl, combine yogurt, lemon juice, garam masala, ginger, garlic, turmeric, and cayenne pepper to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
3. Heat oil and butter in a large skillet over medium heat until butter is melted and mixture is hot.
4. Add chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
5. Add marinated chicken pieces to the skillet, reserving excess marinade. Cook until chicken is browned on all sides, about 5 minutes per side.
6. Pour in the reserved marinade and tomato sauce, stirring to combine. Bring to a simmer, then reduce heat to low.
7. Cover and cook for 25 minutes, or until chicken is cooked through and tender.
8. Stir in heavy cream and simmer for an additional 5 minutes. Adjust salt to taste.

Key to this dish’s appeal is the tender chicken pieces swimming in a rich, creamy sauce with just the right amount of spice. Serve it over steamed basmati rice or with warm naan bread to soak up every last drop of the delicious sauce.

Whole Chicken Curry with Coconut Milk

Are you ready to dive into the aromatic world of spices with a dish that’s both comforting and exotic? This Whole Chicken Curry with Coconut Milk is a perfect blend of creamy, spicy, and savory flavors, designed to guide beginners through each step with precision.

Ingredients

• 1 whole chicken, cut into pieces (skin-on for more flavor)
• 2 cups coconut milk (shake the can well before opening)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first for smoother texture)
• 2 tbsp curry powder (adjust to taste)
• 1 tsp salt (start with this, adjust later)
• 1 cup water (for adjusting consistency)

Instructions

1. Heat the oil in a large pot over medium heat until shimmering but not smoking.
2. Add the chopped onion, stirring frequently, until golden brown, about 5 minutes. Tip: Lower heat if onions start to burn.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Tip: Keep stirring to prevent sticking.
4. Add the chicken pieces to the pot, browning them on all sides, about 3 minutes per side. Tip: Do not overcrowd the pot; work in batches if necessary.
5. Sprinkle the curry powder and salt over the chicken, stirring to coat evenly.
6. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Cover and cook for 25 minutes, or until the chicken is fully cooked. Tip: The chicken is done when it reaches an internal temperature of 165°F.
7. Once cooked, taste and adjust seasoning if necessary, then remove from heat.

Best enjoyed when the curry has thickened slightly, clinging to the tender chicken pieces. Serve over steamed rice or with warm naan bread to soak up the creamy sauce, making every bite a delightful experience.

Tandoori Whole Chicken with Yogurt Marinade

Now, let’s dive into making a succulent Tandoori Whole Chicken with a yogurt marinade that’s bursting with flavor. This dish is perfect for those who love a good mix of spices and tenderness in every bite.

Ingredients

• 1 whole chicken (about 4 lbs), skin removed for better marinade absorption
• 1 cup plain yogurt (Greek yogurt for thicker consistency)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp tandoori masala (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1 tsp garlic paste (or minced garlic)
• 1 tsp ginger paste (or minced ginger)
• 1/2 tsp red chili powder (adjust to taste)

Instructions

1. In a large bowl, combine yogurt, lemon juice, vegetable oil, tandoori masala, salt, garlic paste, ginger paste, and red chili powder. Mix well to form a smooth marinade.
2. Make deep cuts into the chicken to allow the marinade to penetrate. Ensure the chicken is evenly coated with the marinade, inside and out.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
4. Preheat your oven to 375°F (190°C). Place the marinated chicken on a rack in a roasting pan to allow heat circulation.
5. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
6. Let the chicken rest for 10 minutes before carving to retain its juices.

Juicy and flavorful, this Tandoori Whole Chicken pairs wonderfully with naan or a fresh salad. The yogurt marinade ensures the meat is incredibly tender, while the spices offer a delightful kick. For an extra touch, garnish with cilantro and serve with a side of mint chutney.

Whole Chicken Biryani with Basmati Rice

Mastering the art of biryani begins with understanding its layers of flavor and texture. This Whole Chicken Biryani with Basmati Rice recipe is a fragrant, one-pot meal that combines tender chicken with aromatic spices and fluffy rice, perfect for a family dinner or special occasion.

Ingredients

• 1 whole chicken, cut into pieces (skin-on for more flavor)
• 2 cups basmati rice (soaked for 30 minutes for best texture)
• 1 large onion, thinly sliced (for caramelizing)
• 4 tbsp ghee (or any neutral oil)
• 1 tbsp ginger-garlic paste (freshly made preferred)
• 1 tsp turmeric powder (for color and health benefits)
• 2 tsp biryani masala (adjust to taste)
• 1/2 cup yogurt (plain, for marinating the chicken)
• 4 cups water (for cooking rice)
• Salt to taste (start with 1 tsp)
• A pinch of saffron strands (soaked in 2 tbsp warm milk, for garnish)
• Fresh cilantro and mint leaves (for garnish)

Instructions

1. Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, biryani masala, and salt. Let it sit for at least 1 hour, preferably overnight in the refrigerator.
2. In a large pot, heat ghee over medium heat. Add sliced onions and cook until golden brown, stirring occasionally to prevent burning.
3. Add the marinated chicken to the pot. Cook on medium heat until the chicken is partially cooked, about 10 minutes, turning pieces halfway through.
4. Drain the soaked rice and layer it evenly over the chicken. Pour 4 cups of water over the rice, ensuring it’s just covered.
5. Cover the pot with a tight-fitting lid. Cook on low heat for 20 minutes, or until the rice is fluffy and the chicken is fully cooked.
6. Turn off the heat. Drizzle the saffron milk over the biryani and let it sit, covered, for 10 minutes to allow the flavors to meld.
7. Garnish with fresh cilantro and mint leaves before serving.

When served, this biryani boasts layers of tender chicken and fragrant rice, with the saffron adding a luxurious touch. For an extra burst of flavor, serve with a side of raita or a simple cucumber salad.

Kerala Style Whole Chicken Roast

Just imagine the aroma of spices filling your kitchen as you prepare this Kerala Style Whole Chicken Roast, a dish that brings the vibrant flavors of South India to your table with ease.

Ingredients

• 1 whole chicken (about 4 lbs), pat dry
• 2 tbsp lemon juice, for marination
• 1 tbsp salt, adjust to taste
• 2 tbsp ginger-garlic paste, homemade or store-bought
• 1 tbsp red chili powder, adjust for heat
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 2 tbsp coconut oil, or any neutral oil
• 1 cup thinly sliced onions, for garnishing
• Fresh cilantro leaves, for garnishing

Instructions

1. In a large bowl, mix lemon juice and salt, then rub all over the chicken and let it sit for 10 minutes.
2. Combine ginger-garlic paste, red chili powder, turmeric, and garam masala in a bowl to make the marinade.
3. Apply the marinade evenly inside and outside the chicken, cover, and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
4. Preheat your oven to 375°F (190°C) and place the marinated chicken on a roasting rack in a tray.
5. Roast for 1 hour, then brush with coconut oil and roast for another 30 minutes or until the skin is golden and juices run clear.
6. Let the chicken rest for 10 minutes before garnishing with sliced onions and cilantro.

Vibrant and aromatic, this Kerala Style Whole Chicken Roast boasts a crispy skin with tender, flavorful meat inside. Serve it with steamed rice or flatbreads for a complete meal that’s sure to impress.

Whole Chicken Masala with Fresh Herbs

This Whole Chicken Masala with Fresh Herbs is a vibrant dish that brings together the warmth of spices and the freshness of herbs in a harmonious blend. Today, we’ll walk through each step to ensure your chicken is perfectly spiced and succulent.

Ingredients

• 1 whole chicken (about 4 lbs), pat dried
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt (adjust to taste)
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1 lemon, juiced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a small bowl, mix together the garam masala, turmeric, cumin, coriander, and salt to create your spice blend.
3. Rub the chicken all over with vegetable oil, then evenly coat it with the spice blend, including under the skin for maximum flavor.
4. In another bowl, combine the cilantro, mint, garlic, ginger, and lemon juice to make the herb marinade.
5. Carefully loosen the skin of the chicken and spread half of the herb marinade underneath it. Rub the remaining marinade over the outside of the chicken.
6. Place the chicken on a rack in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Enjoy the tender, flavorful chicken with a side of steamed basmati rice or warm naan bread. The fresh herbs and spices create a dish that’s aromatic and deeply satisfying, perfect for a family dinner or special occasion.

Punjabi Kadai Whole Chicken

Discover the rich flavors of Punjabi cuisine with this Kadai Whole Chicken recipe, a dish that combines aromatic spices and tender chicken for a truly unforgettable meal. Perfect for beginners, this guide will walk you through each step to ensure delicious results.

Ingredients

• 1 whole chicken (about 4 lbs), cut into pieces
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 cup tomato puree
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp garam masala
• 1 tsp salt (adjust to taste)
• 1/2 cup fresh cilantro, chopped
• 1 green chili, slit (optional for extra heat)

Instructions

1. Heat 2 tbsp of vegetable oil in a large kadai or deep pan over medium heat (350°F).
2. Add 1 large finely chopped onion and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 tbsp ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Add 1 cup tomato puree, 2 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Cook the mixture for 5 minutes until the oil separates from the sides.
5. Add the chicken pieces to the pan, coating them well with the spice mixture. Cover and cook on low heat (300°F) for 25 minutes, stirring halfway through.
6. Sprinkle 1 tbsp garam masala and add 1 slit green chili if using. Cook uncovered for another 5 minutes to thicken the gravy.
7. Garnish with 1/2 cup fresh chopped cilantro before serving.

Best enjoyed hot, this Punjabi Kadai Whole Chicken boasts a tender texture and a robust flavor profile. Serve it with naan or steamed rice for a complete meal that’s sure to impress.

Whole Chicken Chettinad Style

Preparing a Whole Chicken Chettinad Style brings the vibrant flavors of South India to your kitchen, offering a perfect blend of spices and aromas that are sure to impress. Let’s break down this recipe into manageable steps to ensure success even for beginners.

Ingredients

• 1 whole chicken (about 4 lbs), cut into pieces
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tsp Chettinad masala (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp salt (adjust to taste)
• 1 cup water
• Fresh cilantro for garnish

Instructions

1. Heat the oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onions and sauté until golden brown, stirring occasionally, about 5 minutes.
3. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
4. Add the pureed tomatoes, Chettinad masala, turmeric, and salt. Cook the mixture until the oil separates from the spices, about 5 minutes.
5. Place the chicken pieces into the pot, coating them well with the spice mixture. Sear the chicken on all sides for about 5 minutes.
6. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through.
7. Garnish with fresh cilantro before serving.

Delight in the rich, aromatic flavors of this dish, where the chicken is tender and infused with the bold spices of Chettinad masala. Serve it over steamed rice or with warm naan for a complete meal that transports you straight to the heart of South India.

Goan Whole Chicken Vindaloo

Zesty and vibrant, Goan Whole Chicken Vindaloo is a dish that brings the heat and complexity of Indian cuisine right to your kitchen. This recipe breaks down the process into manageable steps, ensuring even beginners can achieve a flavorful result.

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 lbs)
• 3 tbsp vegetable oil (or any neutral oil)
• 2 large onions, finely chopped (about 2 cups)
• 6 garlic cloves, minced (about 2 tbsp)
• 1 inch ginger, grated (about 1 tbsp)
• 2 tbsp vindaloo paste (adjust to taste)
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp white vinegar
• 1 tsp sugar
• 1 tsp salt (adjust to taste)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onions and sauté until golden brown, stirring occasionally, about 10 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add the vindaloo paste to the pot, stirring well to coat the onions, garlic, and ginger, about 1 minute.
5. Place the chicken pieces into the pot, turning to coat them evenly with the spice mixture, about 2 minutes.
6. Pour in the chicken broth, vinegar, sugar, and salt, bringing the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally.
8. After 45 minutes, remove the lid and increase the heat to medium, cooking for an additional 15 minutes to thicken the sauce.
9. Garnish with fresh cilantro before serving, if desired.

Wonderfully aromatic, this Goan Whole Chicken Vindaloo boasts a tender texture and a balance of spicy, tangy, and slightly sweet flavors. Serve it over steamed basmati rice or with warm naan bread to soak up the rich sauce.

Whole Chicken Korma with Cashew Paste

Great for those who love rich, flavorful dishes, this Whole Chicken Korma with Cashew Paste is a delightful blend of spices and creaminess that’s easier to make than you might think. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 whole chicken, cut into pieces (about 4 lbs)
• 1 cup plain yogurt (full-fat for creaminess)
• 1/2 cup cashew paste (soak cashews in warm water for 30 mins, then blend)
• 2 tbsp ghee (or any neutral oil)
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste (freshly made if possible)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pot over medium heat until melted.
2. Add chopped onions and sauté until golden brown, about 10 minutes, stirring occasionally to prevent burning.
3. Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
4. Add chicken pieces to the pot, turning to coat them in the onion mixture, and cook until they’re no longer pink on the outside, about 5 minutes.
5. Mix in turmeric powder, coriander powder, garam masala, and red chili powder, ensuring the chicken is well coated with the spices.
6. Whisk yogurt until smooth and stir it into the pot along with the cashew paste, mixing well to combine.
7. Pour in water, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through.
8. Uncover, adjust salt to taste, and simmer for another 5 minutes to thicken the sauce slightly.
9. Garnish with fresh cilantro before serving.

The chicken should be tender and juicy, enveloped in a creamy, nutty sauce that’s fragrant with spices. Serve it over steamed basmati rice or with warm naan bread to soak up every bit of the delicious sauce.

Hyderabadi Whole Chicken Dum Biryani

Ready to embark on a culinary journey to the heart of Hyderabad with this Whole Chicken Dum Biryani? This dish is a fragrant, layered marvel that combines tender chicken, aromatic spices, and perfectly cooked rice, all slow-cooked to perfection.

Ingredients

• 1 whole chicken (about 3 lbs), cut into pieces
• 2 cups basmati rice, soaked for 30 minutes
• 1/2 cup plain yogurt, for marination
• 2 tbsp ginger-garlic paste, freshly made preferred
• 1 tsp turmeric powder, for color and health benefits
• 2 tbsp biryani masala, adjust to taste
• 1/4 cup ghee or any neutral oil, for richness
• 1 large onion, thinly sliced, for caramelizing
• 1/2 cup fresh cilantro, chopped, for garnish
• 1/2 cup fresh mint leaves, chopped, for freshness
• 4 cups water, for cooking rice
• 1 pinch saffron strands, soaked in 2 tbsp warm milk, for aroma

Instructions

1. Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, and biryani masala. Cover and refrigerate for at least 2 hours, preferably overnight.
2. In a large pot, heat ghee over medium heat. Add sliced onions and sauté until golden brown, about 10 minutes. Remove half for garnishing.
3. Layer the marinated chicken over the onions in the pot. Cook uncovered for 5 minutes to sear the chicken.
4. Drain the soaked rice and layer it over the chicken. Gently pour water over the rice, ensuring it’s just covered.
5. Cover the pot with a tight-fitting lid. Cook on low heat (300°F) for 25 minutes. Do not open the lid during this time.
6. After 25 minutes, turn off the heat. Let the biryani rest for 10 minutes, then drizzle the saffron milk over the top.
7. Garnish with reserved caramelized onions, cilantro, and mint. Serve hot, ensuring each plate gets a bit of everything.

The biryani should have distinct layers of flavors, with the rice fluffy and the chicken tender. For an extra touch, serve with a side of raita and a wedge of lemon to brighten the dish.

Whole Chicken Tikka Masala

Venturing into the world of Indian cuisine can be as rewarding as it is flavorful, especially when you start with a classic like Whole Chicken Tikka Masala. This dish combines tender chicken pieces with a rich, creamy sauce, infused with a blend of spices that are both aromatic and inviting. Follow these steps to bring this beloved dish to your table.

Ingredients

• 1 whole chicken, cut into pieces (skin-on for more flavor, or skinless for a lighter version)
• 1 cup plain yogurt (Greek yogurt for extra creaminess)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 2 tbsp garam masala (adjust to taste)
• 1 tbsp ground cumin (toasted for enhanced aroma)
• 1 tbsp paprika (smoked paprika for a deeper flavor)
• 1 tsp turmeric (for color and health benefits)
• 1 tsp salt (adjust to taste)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 1 can (14 oz) tomato sauce (or crushed tomatoes for texture)
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large bowl, mix yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your oven to 375°F (190°C). Arrange marinated chicken on a baking sheet and bake for 25 minutes, or until slightly charred at edges.
4. Heat oil in a large skillet over medium heat. Add onions, cooking until golden brown, about 5 minutes.
5. Stir in garlic and ginger, cooking for another minute until fragrant.
6. Add tomato sauce, bringing to a simmer. Cook for 10 minutes, stirring occasionally, until sauce thickens slightly.
7. Reduce heat to low. Stir in heavy cream and baked chicken pieces, simmering for 5 minutes to combine flavors.
8. Garnish with fresh cilantro before serving.

Great for a cozy dinner, this Whole Chicken Tikka Masala boasts a creamy texture with a perfect balance of spices. Serve it over basmati rice or with naan bread to soak up the delicious sauce.

Mughlai Whole Chicken with Creamy Sauce

Kickstart your culinary journey with this Mughlai Whole Chicken with Creamy Sauce, a dish that marries rich flavors with a velvety texture, perfect for those looking to impress at the dinner table. Follow these steps to create a masterpiece that’s as delightful to prepare as it is to devour.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry
• 2 cups heavy cream (for a lighter version, substitute with half-and-half)
• 1/4 cup ghee (or any neutral oil)
• 2 tbsp garlic paste (freshly made preferred)
• 2 tbsp ginger paste
• 1 tsp ground cardamom (adjust to taste)
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt to taste
• 1/2 cup blanched almonds, finely ground (for garnish)

Instructions

1. In a large bowl, mix the garlic paste, ginger paste, cardamom, cloves, cinnamon, nutmeg, and salt to form a smooth paste.
2. Rub the spice paste all over the chicken, ensuring it’s evenly coated. Let it marinate for at least 2 hours in the refrigerator for the flavors to meld.
3. Heat ghee in a large, deep pan over medium heat (350°F). Carefully place the marinated chicken in the pan and sear until golden brown on all sides, about 5 minutes per side.
4. Reduce the heat to low (250°F), cover the pan, and let the chicken cook for 45 minutes, turning occasionally to ensure even cooking.
5. Pour the heavy cream over the chicken, stirring gently to combine with the pan juices. Cover and simmer for another 15 minutes, allowing the sauce to thicken.
6. Garnish with finely ground almonds before serving. Tip: For an extra layer of flavor, toast the almonds lightly before grinding.

Just as the Mughal emperors cherished their feasts, this dish promises a royal experience with its tender chicken enveloped in a creamy, aromatic sauce. Serve it atop a bed of saffron rice or with warm naan to soak up every last drop of the luxurious sauce.

Whole Chicken Saagwala with Spinach

Begin by exploring the rich flavors of Whole Chicken Saagwala with Spinach, a dish that combines tender chicken with the earthy tones of spinach in a creamy, spiced sauce. Perfect for a comforting dinner, this recipe guides you through each step to ensure delicious results.

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 lbs)
• 2 cups fresh spinach, tightly packed (or frozen, thawed and drained)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 2 tbsp ghee (or any neutral oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp garam masala (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• Salt, to taste

Instructions

1. Heat ghee in a large pot over medium heat until shimmering.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally.
4. Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
5. Add chicken pieces to the pot, browning them on all sides for about 5 minutes.
6. Sprinkle garam masala, turmeric, and salt over the chicken, stirring well to coat.
7. Add spinach to the pot, mixing until it begins to wilt, about 2 minutes.
8. Pour in heavy cream, stirring to combine all ingredients, then reduce heat to low.
9. Cover the pot and simmer for 25 minutes, or until the chicken is cooked through and tender.
10. Check for seasoning and adjust if necessary before serving.

Here, the chicken emerges succulent and infused with the spices, while the spinach adds a velvety texture to the sauce. Serve this dish over steamed basmati rice or with warm naan bread to soak up the creamy sauce.

Whole Chicken Jalfrezi with Bell Peppers

Mastering the art of Indian cuisine starts with understanding its vibrant flavors and techniques, and this Whole Chicken Jalfrezi with Bell Peppers is a perfect introduction. Let’s break down this aromatic dish into manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• 1 whole chicken, cut into pieces (skin-on for more flavor)
• 2 cups bell peppers, sliced (mix colors for visual appeal)
• 1 large onion, thinly sliced (yellow for sweetness)
• 3 tbsp vegetable oil (or any neutral oil)
• 2 tbsp ginger-garlic paste (freshly made for best taste)
• 1 tbsp cumin seeds (toast lightly before using)
• 1 tsp turmeric powder (adds color and health benefits)
• 2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala (adds depth)
• Salt to taste (start with 1 tsp)
• 1 cup tomato puree (fresh or canned)
• 1/2 cup water (as needed)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat oil in a large pan over medium heat (350°F) until shimmering.
2. Add cumin seeds, wait until they splutter (about 30 seconds), releasing their aroma.
3. Add sliced onions, sauté until golden brown (5-7 minutes), stirring occasionally to prevent burning.
4. Stir in ginger-garlic paste, cook for 1 minute until raw smell disappears.
5. Add chicken pieces, brown on all sides (about 5 minutes), ensuring even cooking.
6. Mix in turmeric, red chili powder, and salt, coating the chicken well.
7. Pour in tomato puree, simmer for 10 minutes until oil separates from the masala.
8. Add bell peppers, cook for another 5 minutes until slightly tender but still crisp.
9. Sprinkle garam masala, adjust salt if needed, and add water if the mixture is too thick.
10. Cover and cook on low heat for 15 minutes, or until chicken is fully cooked.
11. Garnish with fresh cilantro before serving.

Now this Whole Chicken Jalfrezi boasts a perfect balance of spicy, tangy, and slightly sweet flavors, with the bell peppers adding a delightful crunch. Serve it over steamed basmati rice or with warm naan bread for a complete meal.

Whole Chicken Rogan Josh with Kashmiri Spices

Creating a flavorful Whole Chicken Rogan Josh with Kashmiri Spices is easier than you might think, especially when you follow these step-by-step instructions. Let’s dive into the process of making this aromatic dish that’s sure to impress.

Ingredients

• 1 whole chicken (about 4 lbs), cut into pieces
• 2 tbsp ghee (or any neutral oil)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp Kashmiri chili powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 cup plain yogurt
• 2 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pot over medium heat until melted.
2. Add chopped onions and sauté until golden brown, about 10 minutes.
3. Stir in minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add chicken pieces to the pot, browning them on all sides for about 5 minutes.
5. Mix in Kashmiri chili powder, turmeric, coriander, and cumin, ensuring the chicken is well coated with the spices.
6. Whisk yogurt until smooth and stir it into the pot, cooking for 2 minutes to prevent curdling.
7. Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is tender.
8. Season with salt to taste and garnish with fresh cilantro before serving.

The chicken should be fall-off-the-bone tender, with a rich, spicy sauce that’s perfectly balanced by the cool yogurt. Serve it over steamed basmati rice or with warm naan bread to soak up all the delicious flavors.

Whole Chicken Dhansak with Lentils

Discover the rich flavors of Whole Chicken Dhansak with Lentils, a dish that combines tender chicken with hearty lentils in a fragrant spice blend. Perfect for a comforting meal, this recipe guides you through each step to ensure delicious results.

Ingredients

• 1 whole chicken (about 4 lbs), cut into pieces
• 1 cup red lentils, rinsed
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder (adjust to taste)
• 4 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until golden, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, and chili powder, cooking for 1 minute until fragrant.
3. Add the chicken pieces to the pot, browning them on all sides, about 5 minutes per side.
4. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
5. Add the rinsed lentils to the pot, stirring well. Cover and simmer for another 20 minutes, or until the lentils are tender and the chicken is cooked through.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

Let this Whole Chicken Dhansak with Lentils delight your senses with its creamy lentils and perfectly spiced chicken. Serve it over steamed rice or with naan bread for a complete meal that’s sure to impress.

Whole Chicken Malai Tikka

Always looking for a dish that’s both comforting and exotic? Whole Chicken Malai Tikka is a creamy, flavorful delight that’s easier to make at home than you might think.

Ingredients

• 1 whole chicken, cut into pieces (skin-on for juiciness)
• 1 cup plain yogurt (full-fat for creaminess)
• 2 tbsp ginger-garlic paste (freshly made preferred)
• 1 tbsp lemon juice (adjust to taste)
• 1 tsp garam masala (or any preferred spice blend)
• 1/2 cup heavy cream (for richness)
• 1 tbsp vegetable oil (or any neutral oil)
• Salt to taste

Instructions

1. In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, garam masala, and salt until well combined.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Preheat your grill or oven to 375°F. If using an oven, line a baking tray with foil and lightly grease with oil.
4. Arrange the marinated chicken pieces on the grill or baking tray, leaving space between each piece for even cooking.
5. Cook for 25-30 minutes, then flip the chicken pieces and brush with heavy cream. Continue cooking for another 20-25 minutes or until the chicken is golden brown and juices run clear.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Outcome? The chicken is irresistibly tender with a slight char, while the marinade infuses it with a creamy, spiced flavor. Serve it with naan or over a bed of saffron rice for a meal that’s as visually stunning as it is delicious.

Whole Chicken Achari with Pickle Spices

Discover the vibrant flavors of Whole Chicken Achari with Pickle Spices, a dish that marries the tangy zest of pickling spices with the succulent tenderness of whole roasted chicken. Perfect for those looking to spice up their dinner routine, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• 1 whole chicken (about 4 lbs), pat dry
• 2 tbsp mustard oil (or any neutral oil)
• 2 tbsp achari masala (adjust to taste)
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1/2 cup yogurt, whisked until smooth
• 1 lemon, juiced
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a large bowl, mix mustard oil, achari masala, turmeric powder, ginger-garlic paste, yogurt, lemon juice, and salt until well combined. Tip: Achari masala can vary in heat; start with less and adjust after tasting the marinade.
3. Make small incisions on the chicken to allow the marinade to penetrate deeply. Rub the marinade all over the chicken, including under the skin and inside the cavity. Tip: Wearing gloves can help manage the strong spices and keep your hands clean.
4. Let the chicken marinate for at least 2 hours, or overnight in the refrigerator for deeper flavor. Tip: Cover the bowl with plastic wrap to prevent the marinade from drying out.
5. Place the marinated chicken on a roasting rack in a baking tray. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer at the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Achieving a perfect balance of tangy and spicy, this Whole Chicken Achari boasts a crispy skin with juicy, flavorful meat. Serve it alongside warm naan or over a bed of fragrant basmati rice to soak up all the delicious juices.

Conclusion

Zesty flavors await in our roundup of 20 Delicious Whole Chicken Recipes Indian Spicy! Perfect for home cooks looking to spice up their meal rotation, these dishes promise a taste adventure. Don’t just take our word for it—try them, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!