Garam Masala Chicken with Roasted Vegetables

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Already planning to make a second time. As a dedicated carnivore, the most surprising thing was that the vegetables were even better than the meat. Can't wait to have this again. I would double the squash just so you have enough, because it was fantastic

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This is the second time using this recipe and my family loves it. This time i did not even attempt to use the butternut squash, instead use yellow squash, no yogurt, and still was crispy and DELICIOUS!!!

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I have made this 2 times and followed the recipe exactly as written. This was my first time using Garam Masala and I will definately look for other recipes to
use it in. Overall a great recipe.

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This is the second time I have made this recipe and it is fantastic! Both times I totally skipped the yogurt as I have a lactose intolerant eater, not sure if Im really missing anything, but the chicken is great without it. The first time I actually used a whole chicken, but to save time I used a pre-cut whole chicken tonight. It works just as well and is so much easier! I can definitely see myself making this chicken MANY time to come!

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I followed the recipe EXACTLY. I don't understand the negative reviews!!! The skin was crisped to perfection, the meat was juicy and very much infused with the delectable Garam Masala seasoning. The veggies were a bit soft, but I like them like that. As another reviewer suggested, if you don't like veggies really soft, opt to add them later into the cooking time.

As far as peeling/cutting up the butternut squash - if you have good, sharp tools, it's a snap. I used a plain vegetable peeler and a sharp chef's knife, and it was no problem.

This is a recipe I definitely will be making again. Delicious!!!!

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The skin of the chicken was cooking so beautifully until I put the yogurt on it. Then it burned like crazy. The vegetables were burnt to a crisp. I would cook the chicken by itself for an hour and then add the vegetables and skip the yogurt. The chicken was moist but I couldn't taste the garam masala at all.

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400 egrees is too hot. Think about it. Squash at 400 degrees for 1 hour and 40 min. Some pieces held their integrity, others turned to mash.
Secondly Aida states the squash can be difficult to work with. That's an understatement. I have new knives and it was h_ll to cut through and chop that squash. On the show, if you notice Aida's squash was "so conveniently" already peeled when she reached for it. Ever try peeling a squash....so difficult and time consuming. The coriander is not something I have on hand, so I went and bought it. After all of this peeling, difficult chopping, and buying , the chicken was so dry, and really not that flavorful. I'd waited the suggested 30 min after seasoning it before cooking it. Well, I guess you'd better opt for the 12 hours after seasoning, lower the oven temp, while extending the cooking time. If you try this.
I will bare all of this in mind IF i watch Aida again.
So much of what was aired on TV was misrepresented. With a job, family, and school.....that's the last thing I need.
MC on the East Coast

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The only thing that I did differently was to grind all of the marinade ingredients into a paste, and then apply it to the bird.

Everyone who tried the chicken loved it. Next time I'll make two birds!

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I followed this recipe exactly and my chicken & vegetables were overdone. At 400 degrees (and my oven is set at the correct temp. 1 hr 40 min is just too much. My husband noted that it did not look like the one on tv. The dish was easy to prepare.

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I stumbled upon this recipe and knew I had to make it. The simplicity grabbed me. And I found another recipe to use my Garam Marsala. After reading the reviews, I added the vegetables half way thru the cooking time so they wouldn't be mush. My co-workers devoured lunch. They told me this one is a keeper.