Roasted Curry Rub Chicken

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Awww. The beautiful and distinct flavor of curry can be an exciting journey for the palate. How can I forget that finger licking great flavors of curry – the taste of my childhood? For many years after migrating to America, I tried to kick it to the curb to shake off some bad memories (long story). Plus, I was way too curious to try out “American” food. My blogging journey has now reinvogorated my interest in bringing some of my heritage flavors to my recipe repertoire.

Curry spice flavor, which is a collection of a multitude of spices, can be overwhelming if not done correctly. This Roasted Curry Rub Chicken is super tender and mouthwatering. The spice rub was created with the right combination of curry powder, turmeric and other spices; it was then used to create a paste with sesame oil and liquid smoke (found in the condiments section of my local supermarket). I was wowed by the amazing taste and rotisserie like texture of this entree – it is now definitely one of the favorite recipes in my home-kitchen.

The first time I created the recipe, I seasoned the chicken with the curry paste and refrigerated it overnight – the lovely organic chick just soaked up the seasoning down to the bones. In subsequent recipes I made some minor changes – I added more liquid smoke (the first recipe had two teaspoons) and now the two tablespoons made a significantly better smokey taste and the second change was going from overnight marinating to immediate season to oven. The entree was just as flavorful – the slow roasting process is a must to create the similar flavors as if it was marinating overnight. Either way you choose to make this quick prep recipe, I hope you will enjoy it.

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Roasted Curry Rub Chicken

A very simple, quick and easy recipe.  Great for lunch or dinner.

Course Dinner, Lunch
Keyword Baked Chicken, Best Roasted Chicken, Curry Chicken, Rotisserie Chicken
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings 6 to 8 Servings
Author Yasmin Rasheed


CURRY DRY RUB: (Makes about 8 tablspoons)

  • 2 tablespoons granulated garlic powder
  • 1-1/2 tablespoons sea salt
  • 1 tablespoon ground turmeric
  • 1 tablespoon madras curry powder
  • 1 tablespoon ground caraway
  • 1 tablespoon dried thyme
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon cayenne pepper
  • 1 teaspoon freshly ground black pepper


  • 1 whole organic chicken – 5 to 6 pounds
  • 2 tablespoons Curry Dry Rub
  • 2 tablespoons liquid smoke
  • 1-1/2 tablespoons sesame oil
  • 2 teaspoons sea salt



  1. In a small bowl, combine all the curry dry rub ingredients. Use a spoon to mix thoroughly until all spices are blended together.  Set aside.

    Note: You will only need 2 tablespoons of the rub for the chicken.  The remaining rub can be stored in an airtight container for up to 3 months.


  1. Preheat the oven to 350 degrees. Use the roast setting if your oven has the feature.

  2. In a small bowl, add two tablespoons curry dry rub, liquid smoke, sesame oil and sea salt. Mix to combine the ingredients to make a paste.

  3. Remove the giblets package from the chicken and reserve to use in soup if you like. Rinse the chicken. Pat very dry with paper towels. 

    Note: It’s important to dry the chicken well to prevent extra liquid in the pan while baking.

  4. Line a half sheet baking sheet pan with parchment paper. Place the chicken on the parchment paper.

  5. Season the chicken inside and out with the curry paste – loosen up the breast skin gently using your finger tips and season under the skin as well. Tie the tip of the legs together with kitchen twine. (If you don’t have twine, use aluminum foil to wrap the tip of the legs together.) Tuck the chicken wings under the chicken or similarly wrap the wing tips with aluminum foil to prevent burning. 

    Note: Try not to rip the breast skin. You can use a small spoon to gently lift the skin if you are finicky about using your fingers.

  6. Roast the chicken in the oven for 1 hour and 15 minutes. Rotate the pan after 30 minutes of cooking to ensure it browns evenly.  (At this point, use a brush to soak up any of the limited pan drippings and brush the chicken – repeat the basting at end of the cooking process) The chicken will have a nice brown color when done – you can test the internal temperature with a meat thermometer- 170 t0 180 degrees.

    Note: If the chicken starts to get two brown at the 1 hour mark cover loosely with aluminum foil.

  7. Remove the chicken from the oven and cover loosely with aluminum foil. Allow it to sit at least 15 minutes before carving.

  8. Carve the chicken, plate and serve with your favorite side dish. Enjoy,.

Recipe Notes

This Curry Spice Rub can be used to season, steaks and fish.

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