Chicken rub with Indian flavor. Serve with white rice or vegetables.

CoolChef
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

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Cook's Notes:

To use for a 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.

Rub all dry ingredients over the whole chicken; including the inside cavity and under the skin.

Cook for 1¼ hours or until the chicken juices run clear.

Nutrition Facts

13 calories; 0.5 g total fat; 0 mg cholesterol; 9 mg sodium. 2.3 g carbohydrates; 0.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2012
Very good. Highly recommmended. No changes needed. I baked the chicken after using this rub and letting it sit for a bit but grilling it would be wonderful as well. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012. Read More
(7)

Most helpful critical review

Rating: 3 stars
03/24/2013
I wish I could do 3.5 stars for this because I feel it was better than "ok" but I can't say I will make it often. At least not without some changes. Perhaps it was my preparation method. I followed the recipe as written although I had to omit mustard powder because I didn't have any. I lightly coated boneless chicken breasts in olive oil and then rubbed generously with this spice mixture. It sat in the fridge for a few hours before I baked it. The chicken was fairly moist and the spices were pretty good but it really felt like it needed something to help it along. I really think this could be greatly improved by doing a yogurt marinade with these spices or making some kind of tomato-based sauce to go over it. I still have some of this spice mixture left over I may try one or both of these ideas to see how it turns out. I would also reduce the turmeric by about half as it is not my favorite flavor. Read More
(2)
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/01/2012
Very good. Highly recommmended. No changes needed. I baked the chicken after using this rub and letting it sit for a bit but grilling it would be wonderful as well. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012. Read More
(7)
Rating: 5 stars
07/01/2012
Very good. Highly recommmended. No changes needed. I baked the chicken after using this rub and letting it sit for a bit but grilling it would be wonderful as well. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012. Read More
(7)
Rating: 3 stars
03/24/2013
I wish I could do 3.5 stars for this because I feel it was better than "ok" but I can't say I will make it often. At least not without some changes. Perhaps it was my preparation method. I followed the recipe as written although I had to omit mustard powder because I didn't have any. I lightly coated boneless chicken breasts in olive oil and then rubbed generously with this spice mixture. It sat in the fridge for a few hours before I baked it. The chicken was fairly moist and the spices were pretty good but it really felt like it needed something to help it along. I really think this could be greatly improved by doing a yogurt marinade with these spices or making some kind of tomato-based sauce to go over it. I still have some of this spice mixture left over I may try one or both of these ideas to see how it turns out. I would also reduce the turmeric by about half as it is not my favorite flavor. Read More
(2)
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Rating: 3 stars
04/28/2015
The mix was average not great. The turmeric tasted too much I would recommend putting 1 tsp instead of two. I tried the mix a second time with 1 tablespoon of cinnamon. It tasted better but was still far from great. Will not do this recipe again Read More
(1)
Rating: 4 stars
11/08/2016
This was delicious! I had to substitute a few things I didn't have in my pantry (no garlic or onion powder so seasoning salt and no extra salt. no dry mustard so I ground up some mustard seeds). I thought it was going to be REALLY strong from the ingredients and the smell so I didn't put it on super thick. Next time I'll be putting it on extra thick because it was surprisingly not as strong as I wanted! I also added an extra tablespoon of curry powder because this mostly smelled of cumin and I wanted it to be more curry. Read More
(1)
Rating: 4 stars
01/22/2017
Using it for chicken rub on grill. Works great and adds nice flavor to the meat. Read More
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Rating: 4 stars
10/24/2018
This is very good. Anyone who likes Indian spices will like it. It is a little bland in spite of the fact that I used Madras curry powder so the second time I made it I added 1/4 tsp of cayenne which improved it. Next time I may add more. I omitted the onion powder since I never use it. I also omitted the sage and fennel used more than a pinch of ginger and upped the dried mustard by 1/4 tsp. Read More
Rating: 5 stars
09/26/2018
Smells amazing and tastes even better then it smells. I used it on beef and it worked great as well. This will be a staple in my spice mixes for sure Read More
Rating: 4 stars
10/14/2019
Makes an EXCELLENT baked chicken Read More
Rating: 5 stars
11/04/2019
Whoa. Thank you for sharing this. It was absolutely delicious! I ended up using this rub to marinate drumsticks along with some oil and some of my favorite ketchup (Annie's brand). I let it sit for a couple hours (although letting it marinate overnight would have been even better!), then I baked it at 350F until cooked through, flipping them once halfway through (my very large drumsticks took about an hour total). It was simple and very tasty. My family loved it. Read More