Garam Masala Chicken
  • 2 chicken legs
  • Kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter, at room temperature
  • 2 teaspoons garam masala
  • 2 teaspoons finely grated peeled ginger
  1. Gently loosen the skin from the chicken (leave some of it connected) and generously season with salt both under and over the skin. Arrange on a plate skin-side-up and refrigerate uncovered for 8 hours or up to 2 days. (During this time, the salt will dry-brine the chicken and the skin will dry out, yielding juicy, well-seasoned meat and crisp, browned skin.)
  2. When ready to cook, preheat the oven to 400°F.
  3. In a small bowl, use a fork to mash together the softened butter, garam masala, and ginger.
  4. Spread about 1/3 of the seasoned butter under the chicken pieces' skin, spreading the remaining 2/3 on top of the skin and on the underside.
  5. Arrange the legs in a large oven-safe skillet or baking dish, skin-side up. Roast for 30 minutes, then reduce the heat to 350°F and cook for another 10-20 minutes, or until the internal temperature of the thigh is 170°F (check in the thickest part of the thigh), and the skin is crisp and golden-brown.
  6. Transfer to a plate and let rest for 5 minutes before serving.
If you didn't plan ahead, skip seasoning the chicken directly with salt, and instead add 2 teaspoons kosher salt to the softened butter and spices before spreading on the chicken just before roasting. If you prefer chicken breasts, the same seasoning and cooking methods can be applied; do note that the breasts will take slightly less time to cook (aim for an internal temperature of 165°F).
Recipe by A Modest Feast at