Indian Spiced Rotisserie Chicken

Indian Spiced Rotisserie Chicken


McCain Sea Salt & Pepper Oven Chips

Olive oil

1 whole chicken 

Zest of 1 lemon 

3 teaspoons crushed garlic and ginger 

Fresh thyme (1 Tablespoon + A few sprigs)

4 teaspoons masala 

1 teaspoon brown onion seasoning

½ teaspoon turmeric 

2 teaspoon coriander powder 

1 cup chicken stock 

Salt and pepper


4 - 5


Prep Time: 5 minutes
Total Time: 50 minutes

  1. Combine the olive oil, lemon zest, garlic and ginger, thyme, masala, brown onion seasoning, turmeric, coriander powder, salt and pepper in a small bowl – not too much salt, as we still going to add the chicken stock
  2. Pat dry the chicken and generously rub the spice mixture all over the chicken
  3. Place the chicken in the pressure cooker on the browning function and brown on all sides, about 8 - 10 minutes
  4. Pour the chicken stock around the chicken and add more thyme
  5. Close the lid and cook for 30 minutes on high pressure
  6. Allow the pressure to release from the valve before opening it
  7. Allow the chicken to rest and serve hot with McCain Sea Salt Chips and McCain veg of choice
  8. Serve with the drippings that was left in the pressure cooker
  9. Enjoy with friends and family

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Spicy Oven Chips #chicken #rotisserie