Follow these steps for perfect results
Smoked paprika
Chili powder
Curry powder
Ground cumin
Garlic powder
Ground turmeric
Ground cardamom
Ground coriander
Onion powder
Dry mustard
Fennel seed
Garam masala
Rubbed sage
Salt
Fresh ground pepper
Ground ginger
Combine smoked paprika, chili powder, curry powder, ground cumin, garlic powder, ground turmeric, ground cardamom, ground coriander, onion powder, dry mustard, fennel seed, garam masala, rubbed sage, salt, black pepper, and ground ginger (optional) in a bowl.
Mix all ingredients thoroughly until well combined.
To use for roasted chicken: Preheat oven to 400 degrees F (200 degrees C).
Rub a whole chicken with about 1 tablespoon of extra-virgin olive oil and 2 to 3 tablespoons lemon juice.
Generously rub the dry spice mixture over the whole chicken, including the inside cavity and under the skin.
Cook for 1 1/4 hours or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Expert advice for the best results
Adjust the amount of chili powder to control the heat level.
Store the spice rub in an airtight container in a cool, dark place for up to 6 months.
For a deeper flavor, toast the spices lightly before grinding.
Everything you need to know before you start
5 minutes
The spice rub can be made ahead and stored.
Apply evenly to chicken before cooking.
Serve the roasted chicken with rice and vegetables.
Use the spiced chicken in wraps or salads.
Pairs well with spicy flavors.
Complements the spice.
Discover the story behind this recipe
Indian cuisine is known for its complex spice blends.
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