Reviewed: Apr. 15, 2012

Could not taste the masala at all. Not very flavorful except for some garlic taste.

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1 user found this review helpful

Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

Super easy and really good! But I probably won't bother with the lime next time--it didn't really add anything.

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1 user found this review helpful

Reviewer:

Keri

Reviewed: Sep. 17, 2011

My husband and daughter liked this pretty well, although they found it a little to garlicy. Simple to make. Thanks!

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4 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Apr. 4, 2011

The bird turned out nice and moist, but the citrus was hard to define. I used a whole lemon, squeezed it on before the garam masala, then put the rinds inside the cavity. Instead of using the "20 mins per pound" rule, I used a thermometer with an alarm when it hit 180 degrees. Then I let it rest, tented in foil, for 10 mins while I made some pasta as a side. Pretty good; I liked the lack of salt; will probably make again with a tweak or two!

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3 users found this review helpful

Reviewer:

Johanna

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Mar. 4, 2011

Good recipe and I served it with Indian bread and Mango chutney. Delicious.

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7 users found this review helpful

Reviewer:

Harriet Green

Cooking Level: Professional

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 5, 2011

Keeping to my New Years resolution to follow a recipe 100% the first time I try it (though there are ways around that rule). I just made the chicken and I'm very impressed. I had to make my own Garam Masala as I didn't have any pre-made. This was a very educational process. Just look at the number of Garam Masala recipes on this site alone. I chose one and loved the results. Those folks that didn't like this recipe should do some research on how to make your own. The variations of ingredients mean that every time you make this recipe it can taste different from the last time you made it. I'm going to use variations on more chicken, shrimp, talapia, etc. I think this recipe is a true winner for how easy it is to make, yet how complex the flavors can be with some effort. Thank you Countess!!

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9 users found this review helpful

Reviewer:

GoodFood

Cooking Level: Intermediate

Home Town: Preston, Connecticut, USA

Living In: Milford, Connecticut, USA

Reviewed: May 6, 2010

What a interesting idea! I left out the lime, as most people said it didn't add anything, made sure to rub the masala UNDER the skin, and stuck some pats of butter in there as well. It went great as a protein bonus for the meat eaters to a vegetarian Indian meal.

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6 users found this review helpful

Reviewer:

bweeks1

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 11, 2010

Yum! My husband, friends, and I love this unique, flavorful roasted chicken. It is so easy to prepare. The skin roasts perfectly with the lime juice. I only use 1 garlic clove because I don't like too much of it. I press it and then put the little pieces under the skin, rather than whole cloves. Very delicious!

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7 users found this review helpful

Reviewer:

Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Mar. 23, 2010

This was good but I don't consider it a "keeper"- it was a little too dry.

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5 users found this review helpful

Reviewer:

racondit

Reviewed: Feb. 26, 2010

This was delicious. What was bad about it was there was not enough for leftovers. Next time planning to make 2 chickens at once for leftovers. I made fresh naan and dal and dinner was complete!

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6 users found this review helpful