Recipe: Indian Whole Chicken

Summary: This Indian whole chicken recipe is an excellent alternative to your standard roast chicken. George, my 10 year old son, cooked this yesterday – pretty much all on his own. It tasted absolutely great and was a hit with the whole family.


  • 1 x Whole Chicken (ours was about 1.5kg)
  • 500g Natural Yogart
  • 4 garlic cloves (finely chopped)
  • 2 thumb sized chunks of fresh ginger (peeled and finely chopped)
  • 2 tbsp fresh mint (chopped)
  • 1/2 tsp turmeric
  • 1 tbsp cumin seeds
  • 1/2 tsp garam masala
  • 2 tsp sugar
  • salt & pepper (to taste)


  • Score the chicken flesh to allow the sauce to get right into the chicken.
  • Put 350g of the yogart into a container with the rest of the ingredients and mix them all up
  • Rub the yogart mixture into the chicken and marinade for as long as you can (24 hours is ideal, but not always practical)
  • Put the chicken and sauce into a casserole dish, cover and cook at around 220C or Gas Mark 7) for 1.5 hrs – basting occasionally.
  • Serve the Indian Whole chicken, add the remaining yogart to the pan and mix with all of the juices – serve this as sauce/ gravy

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet tags: Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: Indian (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)