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Photo of Masala-spiced chicken by WW

Masala-spiced chicken

Total Time
3 hr 30 min
25 min
3 hr 5 min
For a dish that has all the flavours of spicy India you can’t beat this chicken recipe. Cooked to perfection the chicken is tender and juicy and the stuffing of basmati rice has a great crunch thanks to the almonds.


Whole chicken

630 g, (Buy 1.4kg)

Brown onion

1 medium, chopped


2 clove(s), chopped

Fresh ginger

1 tsp, finely grated

Garam masala

2 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Plain or natural yoghurt, low-fat, no added sugar

210 g

Cooked basmati rice

1¼ cup(s), (215g)

Fresh coriander

¼ cup(s), plus extra 1/3 cup

Flaked almonds

2 tbs, lightly toasted

Chicken stock

½ cup(s), (125ml)

Oil spray

1 x 3 second spray(s)


  1. Discard chicken neck. Carefully run 2 fingers between breast meat and skin to separate skin from flesh (see tip).
  2. Process onion, garlic, ginger, garam masala, cumin and ground coriander in a small food processor to form a smooth paste. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook paste, stirring, for 2 minutes or until fragrant. Transfer to a bowl and set aside to cool. Add yoghurt to spice mixture and stir to combine. Reserve 1/4 cup (60g) yoghurt mixture.
  3. Spoon remaining yoghurt mixture under chicken skin, spreading evenly over breasts (see tip). Combine rice, fresh coriander, almonds and reserved yoghurt mixture in a bowl. Spoon into chicken cavity. Tie legs together with kitchen string. Place chicken in a 4.5 litre (18-cup) slow cooker. Add stock and cook, covered, on low for 6 hours (or high for 3 hours).
  4. Gently remove and discard chicken skin. Sprinkle with extra coriander and drizzle with cooking juices to serve.


SERVING SUGESTION: Steamed green beans, yellow patty pan squash and carrots. TIPS: If you are careful not to split the skin, you may also be able to separate the skin over the legs and spread them with a small amount of yoghurt mixture.IN THE OVEN If you don’t have a slow cooker, preheat oven to 180°C or 160°C fan-forced and bake chicken mixture in a large covered baking dish for 1 1/2 hours or until chicken is cooked through.