Garam Masala Roast Chicken with Crispy Cauliflower

Garam Masala Roast Chicken with Crispy Cauliflower

With Indian inspired seasonings and crispy, juicy cauliflower, your classic Sunday roast is taken up a notch.

Serves: 4
Time: 1 hour 45 minutes


  • 50g butter or ghee
  • 2 tablespoons garam masala
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 clove garlic, crushed
  • 1 Rangitikei Whole Chicken
  • 1 lemon, cut in half
  • 1 large cauliflower, trimmed and cut into florets
  • 1 red onion, sliced
  • ½ teaspoon turmeric
  • Coriander or mint to garnish


Preheat oven to 240°C.

Melt butter in saucepan over medium-low heat, before adding the garam masala, cumin seeds and garlic. Cook until the spices are toasted and fragrant then remove from the heat. Season generously with salt and leave to cool slightly.

Place the chicken in a large roasting dish and brush the spiced butter mix all over the outside of the chicken, as well as inside the cavity.

Squeeze the lemon halves into the cavity and place inside before trussing the chicken legs with twine.

Place the chicken in the oven and immediately reduce the oven temperature to 190°C. Roast for 1 hour and 20 minutes.

While the chicken is roasting, add the cauliflower florets and red onion slices to a large mixing bowl. Sprinkle with turmeric and drizzle with olive oil. Season generously with salt & pepper and toss to coat.

When the chicken has 20 minutes left in the oven, scatter the cauliflower around the chicken in the open space of the roasting dish.

When the chicken is cooked, remove from the roasting dish and place on a board to rest for 15 – 20 minutes.

Leave the cauliflower in the roasting dish and toss in the leftover juices. Add back to the oven and turn the heat up to 220°C fan bake to crisp up while the chicken is resting.

Place the chicken and the crispy cauliflower on a platter and sprinkle with fresh mint or coriander before serving.

Tip: For ultimate flavour, make your own garam masala spice mix at home! Toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon ground cinnamon (or 1 cinnamon quill), 1 teaspoon ground cardamom, ½ teaspoon whole cloves and 1 teaspoon fennel seeds in a small pan until fragrant and slightly darker in colour. Transfer to a spice grinder, bullet blender or mortar & pestle and grind into a fine powder. Store in an airtight container.

Free Range Chicken used in this Recipe

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