Garam Masala Chicken with Roasted Vegetables

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Very easy and very tasty, and the leftovers made a fantastic chicken stew the next day :

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We loved this recipe. The only thing I would change is the amount of oil. The chicken already has enough fat. Next time, I would use only one third of the amount the recipe calls for. That's the only reason I give it 4 stars instead of 5.

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Loved it, my picky children 7-15 yrs old left a shell and ate the VEGGIES unheard of. next time I will throw in zucchini or something green. That's how rich the flavor is and since I made too much marinade I soaked my veggies in a seperate marinade bag. I roasted the chicken 1st and on a rack and then added the veggies in the last 30ish min or so. i didnt use the yogurt this time I'll leave that for the adult dinner.
I read a lot of the reviews and watch her make this it was so easy and delicious not hard to mess up but very easy to enjoy.

FYI Tip
Old fashion potato peeler was sooooo simple to peel the butternut squash......

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It was really good-- although I will lower the amount of salt on the veggies-- it was too much.

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It kills me to have to give a bad review, but this chicken was WAY too salty!! A whole table spoon of salt in the marinade is too much and I literally had to throw the entire thing out after only a couple bites and make my boyfriend and I some frozen perogies for dinner. A teaspoon or two of salt would have been more than enough salt. I'm not sure why I'm the only reviewer who thought this...maybe I did something wrong. Now, I put the veggies on a separate tray and mixed a separate amount of oil/spice/ginger/garlic and salt mixture and they were amazing!!I drizzled a little honey over them too. I put them in the oven on the top rack for 40 minutes and they were perfect, which is why I gave this recipe any stars. I will not be making this again, and would not recommend it to anyone, unless you just want to make the roasted squash with the garam masala which was great.

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I am Indian and i love my spices. The recipe was so simple (no turmeric, coriander or cumin powder called for, I was a bit skeptical. But had to try it since the reviews were great and I desperately wanted masala chicken oven-baked. I used two chicken thighs+legs with skin, instead of a whole chicken, since I was making dinner for two. So I used about 1/4 of the other ingredients used for the chicken. I also rubbed a bit of red chilli powder on the skin before I left it to marinate. The baking time was perfect (an hour. The skin was crisp and brown and the meat was juicy and flavourful! Now here's a trick which I am sure many follow - before you marinate the chicken, cut several deep slits under the skin, into the meat, so that the marinade seeps right into the chicken. This ensures EVERY SINGLE BITE has a subtle burst of flavour! Thanks, Aida! This is definitely a keeper!

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The chicken and vegetables were extremely deliciouis. I had never used garam masala before, and will definitely use it again. The flavor is quite different and very interesting. The butternut squash is superb with this recipe. I intend to use this recipe for my friends birthday dinner, as it is a very nice dish for company.

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Awesome recipe!!! Great flavor. I added fennel along with the butternut squash, potatoes, and onion. I thought I was so over roasted chicken, but this recipe brought me back. I'll make this roasted chicken again and again!

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Instead of using a chicken, I used 2 (1.5 lb cornish hens. I also increased the squash to 2 lb simply because I love it and the smallest squash I could find was 2 lbs. I really didn't think peeling the squash was all that hard. I just used my santoku knife and cut the skin off. I probably lost a little volume but it wasn't a bit deal. I also cut my onion into large wedges and ended up quartering some of my larger red potatoes. I followed Aida's directions for the marinade the only difference being that I used probably 1/4 cup oil and 2 tbsp of melted margarine and rubbed that all over the cornish hens and let sit in my fridge for about 3 hours. I also made an extra 1/4 the marinade recipe and tossed the cut veggies in that since I used almost all of my marinade on the hens. I then used Bobby's recipe (garam masala cornish hens as far as cooking directions. I baked the hens at 425 for 15 min, then reduced the temp to 375. Anytime I roast any meat in the oven I use an electronic probe thermometer than can stay in the meat while it's roasting.

When the temp hit 145 I brushed about 1/4 cup nonfat greek yogurt (I didn't want too much yogurt since other reviewers said they had issues with the yogurt part. When the temp hit 160 I pulled the hens out, and loosely covered them with tin foil for about 15 min. At this point my temp had raised to 166.4 which was perfect. I split each hen in half (through the breast and back bone so that each person got half a hen for dinner. That along with the veggies and a simple green salad and dinner was served. I thought this was delicious. A little time consuming as far as prep time just because of the marinating and cook time but the majority of it is hands off. I received loads of compliments and I would definitely make this recipe again.

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This is a fabulous variation on one of my favorites - roast chicken. The garam masala is flavorful and the yogurt makes a surprisingly good outside crust. The vegetables are just a good. It makes really good leftovers for lunch the next day. I will make it again and again.