Indo-Chinese Spicy Masala Roast Chicken Served With Garlicky Green Rice

by Zarina
Indo-Chinese Spicy Masala Roast Chicken Served With Garlicky Green Rice

Insanely juicy and soooo flavourful, this masala roast chicken is my Mamas recipe, one she’s been making for family dinners since I can remember.  Such a quick to prepare marinade using basic pantry ingredients with Oriental and Indian flavours combined… spicy… ‘masalafied’ and just umami bursting!!.

Soya sauce, rice wine and maggie seasoning liquid mixed with dry spices of coriander, cumin, garam masala and chilli powder. There is also a ton of fresh ginger, garlic and even a dash of Worcestershire sauce.  

Butter basted throughout cooking… even with compound butter, I used my curry leaf butter to baste this time, and it was phenomenal!!  

Do you own a meat flavour marinade injector?… It has to be one of my favourite kitchen gadgets because you can get flavours to penetrate all the way down to the bone.  If you don’t own a flavour injector, rub the marinade on the chicken inside and out the way Mama still does it.  She didn’t rotisserie the bird either. It was roasted in the oven whole or cut into pieces. 

Served up with my garlicky emerald green kale rice and charred veggies, perfect with a roast.

Indo-Chinese Spicy Masala Roast Chicken Served With Garlicky Green Rice

Indo-Chinese Spicy Masala Roast Chicken Served With Garlicky Green Rice

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Chicken, whole
  • 60g Butter at room temperature (can use compound butter - see curry leaf butter recipe from a blog)
  • 1 tbsp Ginger, minced
  • 1 tbsp Garlic, crushed
  • 100ml Soya sauce
  • 100ml Worcestershire sauce
  • 50ml Rice wine
  • 50ml Maggie sauce
  • 1 tsp Garam Masala
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Chilli powder
  • 1 tsp Japanese chilli powder Shichi-mi tōgarashi (optional)
  • OPTIONAL EQUIPMENT: Meat flavour injector
  • 2 cups cooked brown rice
  • 2 cups chopped kale
  • 2 onions - chopped small
  • 6 cloves garlic crushed
  • Oil - I used avocado
  • Salt & Pepper


  1. Combine all ingredients for the marinade in a bowl and mix well
  2. If your meat marinade injector has a small hole that will not allow the ginger & garlic to pass through, strain this out of the marinade and inject the bird with the strained liquid using the process below.  You can then rub the ginger and garlic on the outside of the chicken and inside the cavity.
  3. Insert the injector into the marinade, making sure the perforations are completely submerged
  4. Pull back the plunger and fill the injector with the marinade
  5. To inject the chicken, insert the needle into the drumsticks and wings and slowly push it into the opposite side, being careful not to rip the skin
  6. Inject the marinade slowly until you feel pressure pushing back. As you withdraw the needle, slowly inject more sauce to allow for even distribution of the flavours
  7. Don’t go too fast, or the built-up pressure will cause the marinade to squirt out at you. Then using the same method, inject the chicken breasts a few times
  8. If you have extra marinade, then rub it all over the chicken 
  9. Rub the butter all over the chicken, under the skin and inside the cavity
  10. Cook the chicken using your desired method, roasting in the oven at a temperature of 180C, smoked on the BBQ or grilled on a rotisserie
  11. Cooking times vary, so it’s best to use a meat thermometer to make sure the chicken is cooked all over with an internal temperature of 170C


Sauté garlic and onions on med heat in a little oil until translucent, add the kale and cook till soft. Add the cooked brown rice, mix thoroughly and season.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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