Cast Iron
Roasted Butterflied Chicken with Cardamom and Yogurt
Popular on Food52
123 Reviews
eatchimac
March 30, 2021
Oh, I didn’t try Roasted Butterflied Chicken with Cardamom and Yogurt Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
https://eatchimac.com/
https://eatchimac.com/
TheWimpyVegetarian
November 7, 2020
I made this for a small dinner party last night to rave reviews. One guy said it was the best chicken he'd ever had in his life. He and his wife called this morning to continue the raves. After making it for years, it's still the best!
Frances
February 18, 2020
I made this for my man and he couldn’t thank me enough. It was fun to make for me as I love handling and preparing meat for some very strange reason - especially strange since I don’t eat meat. It seems like a long list of ingredients and somewhat lengthy to prepare but just make the marinade ahead of time if you want to break the steps down into two parts. It is as great as everyone says.
DAVILCHICK
May 29, 2018
I made this recipe when it first appeared and it was so good that all my friends started making it so I never had to make it again. Cut to: I'm staying with my brother and decide to make it for him and his family. When I read the list of ingredients I wrote down a 1 3/4 pound chicken. After I bought the SMALLEST CHICKEN I COULD FIND I reread the ingredients and saw that it called for 1 3-4 pound chicken. The irony? We STILL had leftovers. #stillgreatafteralltheseyears
Samantha
August 23, 2017
I made this recipe for the first time about a month ago--and twice since! It's such a winner. I tweak the flavoring a bit--I always have ground cardamom on hand so that's what I use, and I reduce the cumin and the garlic. And I've found that marinating it for at least 6 hours is good (8 is better!). So glad I gave this one a try, it is a new go-to. Who can beat roast chicken in under an hour??
Kelly R.
October 11, 2015
i've made this, and remade this, about 20 or 30 times now. It's my all time favorite way to bake whole chicken. And leaves leftover parts for a great flavored broth.
cocos C.
June 29, 2015
I first started cooking this recipe in France, where it was grilled over an open flame and heartily devoured. I've since moved back to the States and this is still a popular favorite, whether grilled or baked. Thanks for sharing this delicious dish!
priscilla M.
December 17, 2014
really great roast chicken receipe and easy. also used ground cardamon 1 1/2 Tablespoon.
QueenSashy
September 8, 2014
I am not sure how I missed this recipe, but now that I discovered it, I cannot wait to give it a try...
dymnyno
September 8, 2014
This is one of my all time favorite chicken recipes! It is delicious and juicy.
ghainskom
April 12, 2014
Recipe out of this world. The meat was juicy as can be, the flavors present yet subtle. I'll be making this over and over. Thank you!
pamelalee
January 14, 2014
This chicken (just used thighs) was outstanding! Preparing it on Sunday so it could marinate overnight, made Monday’s dinner so easy to pull together after coming home from work. I served it with Union Square Cafe’s Brussels Sprouts mixed with brown rice. http://food52.com/recipes/25786-union-square-cafe-s-hashed-brussels-sprouts-with-poppy-seeds-and-lemon
Olivia L.
January 9, 2014
This sounds amazing. What would you make for a side dish to serve with it?
innoabrd
January 9, 2014
Check out http://food52.com/recipes/7491-tomato-rice-tamatar-biryani
goes well and carries on the somewhat indian theme...
goes well and carries on the somewhat indian theme...
eep7
January 12, 2014
I'm going to try it tonight with the one-pot kale & quinoa pilaf. It's quite a chameleon... great as a main dish or a side. http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf
KimmyV
January 8, 2014
Any idea how much ground cardamom I would need. I don't have any pods and live rural. Might have to order them. I do have some already ground though and would love to make this soon!
Marci L.
January 8, 2014
I gave up on the pods awhile ago and just use the pre-ground cardamom. I use 1 tsp (the same as the rest of the ingredients) Works great. LOVE THIS DISH! Made it again the other night!
za'atar
July 9, 2013
Fantastic. Maybe my favorite food52 recipe, which is saying something because they're all delicious. I'd never roasted a whole chicken before and now I'm wondering what I was waiting for.
dymnyno
July 9, 2013
I agree! Her Porcini-Rosemary Crusted Beef Tenderloin is also fabulous, delicious and on my dinner menu for a very large fancy dinner party on Saturday night.
_lotus
February 21, 2013
Just made this tonight, and it is stupid delicious. Yogurt marinade makes it so tender. The spice combo tastes just like the biryani I get from a local place.
LizC
February 17, 2013
Made this two weeks ago and going back for more tonight! So tender and delicious.
Urbain D.
February 6, 2013
Made this last night and followed A&M's recommendation to marinate overnight and it was wonderful. The yogurt made it super moist and really silky to slice into.
Thanks for this recipe!
Thanks for this recipe!
Ironwood C.
August 30, 2012
Made this on a hot day with the cast iron pan on the BBQ--indirect heat--fantastic.
Summer O.
August 18, 2012
We had this last night, delicious. A nice change from our usual roast bird.
Ms. T.
July 17, 2012
Woah. I made this yesterday and it was a life-altering kitchen experience. Beyond delicious. Thanks for sharing and for spurring me on to several "firsts": first time butterflying a chicken, first time using whole cardamom pods, first time roasting a chicken in a skillet...but it certainly won't be the last for any of those. Bravo, Lynda!
4rednecks
May 3, 2012
This was on my dinner table tonight, and it rocked! great flavors and the chicken was so juicy! I will share and make again!
Gcvlee
March 31, 2012
This was succulent, aromatic and delicious! Simple to make and well worth doing again! Thanks!
ECava
January 10, 2012
This made the tastiest pan juices of any bird I've ever roasted. I'm even more excited about the leftovers! Thanks for sharing with us.
TasteFood
January 6, 2012
I am so happy you all are enjoying this recipe. It's time for me to make it again, too!
TheWimpyVegetarian
January 5, 2012
I've made this lots of times now and it is - hands down - my favorite way I've ever had a chicken. Ever.
ubs2007
January 5, 2012
Made this tonight for my 4.5 yr old, his buddy and mother. WOW! The fragrance and flavors danced on our taste buds. I served seconds and thirds. The boys comments, "This is fantastic. Just delicious...can you please make this again!" Thank you so much for sharing this recipe!
EmilyC
November 4, 2011
Just wanted you to know that I made this tonight for the first time and absolutely loved it! The marinade is full of flavor and well balanced -- and it's great to be able to fully prep the chicken the night before. I'll be making this again and again!
rayva
October 23, 2011
Hey there! So, I'm making this with skinless bone-in thighs... Should i shake or wipe some of the marinade off before roasting in a cast iron skillet? I'm worried about burning. Thanks, I am so looking forward to this dish!
Robin O.
September 12, 2011
Wow, really, really good! And it was all I could do not to dip a big piece of bread into those pan juices. I actually spooned a little of it into my rice pilaf! Excellent!
Robin O.
January 4, 2012
Also, since I loved your technique so much, I tried this with smoked paprika instead of the cardamom, cumin , coriander and ginger and it was also great!
toomanydirtydishes
August 28, 2011
This is absolutely lovely. I've made it several times, and we enjoy it more every time. Tonight, we are celebrating post-Hurricane Irene with it. Thanks so much!
SweetM
April 19, 2011
Really, really good - excellent flavor! My husband is not a big chicken fan, and he loved it.
Marci L.
April 1, 2011
Made this last night after a friend suggested it. I'm so in love with it....I want to marry it! Easy peasy, and such an amazing flavor profile. It'll go in my favorite chicken "go-to" recipes from now on! THANK YOU!!
adashofbitters
March 28, 2011
Made this last night. Oh my yum. What a fabulous dish. Love the combination of flavors, the juiciness of the bird, and the crispy skin. Can't wait to make this again!
Midge
March 28, 2011
Served this with cous cous this weekend. SO delicious. Thanks for a great recipe TasteFood.
DAVILCHICK
March 26, 2011
RIDICULOUSLY EASY AND DELISH. We served it for company and they were duly impressed. Great dish. Thank you!
TasteFood
March 26, 2011
Thanks, again, everyone for your kind comments this past week. I'm so happy you're enjoying the recipe!
Jdtirado
March 26, 2011
This looks fabulous. I am going to make this tonight. As a older male trying to learn how to cook, this website hasn't steered me wrong yet, except that I have to drive 50 miles to get some basic ingredients like creme fraische lol.
chalknet
March 24, 2011
Congratulations.......you just invented tandoori chicken.
innoabrd
March 25, 2011
Similar marinade technique, but significantly different spicing and I've never seen a tandoori chicken presented quite so nicely...or in fact presented looking anything like this.
Perhaps you didn't mean it as such (and I think I'm being charitable, but that's the kind of place this is), but your comment comes across as snarky and rude. As (a) your comment is inaccurate and (b) your own recipe contributions here appear to be negligible, can I suggest you either show some appreciation for this place and its contributors in your comments or keep them to yourself. There are plenty of other places on the net for trolling...
Perhaps you didn't mean it as such (and I think I'm being charitable, but that's the kind of place this is), but your comment comes across as snarky and rude. As (a) your comment is inaccurate and (b) your own recipe contributions here appear to be negligible, can I suggest you either show some appreciation for this place and its contributors in your comments or keep them to yourself. There are plenty of other places on the net for trolling...
Greenstuff
March 24, 2011
cookinginspite: the best I could do to re-introduce the topic is to point you to amanda and merrill's spatchcocked recipes:
http://www.food52.com/recipes/8192_spatchcocked_and_braiseroasted_chicken
http://www.food52.com/recipes/6245_spatchcocked_roast_chicken
http://www.food52.com/recipes/8192_spatchcocked_and_braiseroasted_chicken
http://www.food52.com/recipes/6245_spatchcocked_roast_chicken
COOKINGINSPITE
March 23, 2011
This recipe looks wonderful and I can't wait to try it! I missed the spatchcocked/butterflied chicken discussions and couldn't find it when I searched the site. Can someone send me a link? I haven't cooked chicken that way yet but want to...Thanks!
MyCommunalTable
March 23, 2011
Hooray! Just saw this. Great recipe and well deserved win! It is saved.
Greenstuff
March 23, 2011
I didn't think this recipe got enough attention during the cardamom contest or during all the recent spatchcocked/butterflied chicken discussions. I'm so glad to see that the truth will out! The second time I made it, I turned the temperature down a bit, and that was a mistake. Bake it nice and hot, and you'll get that wonderful skin and also keep the cardamom from overwhelming the flavors. But yes!! The yogurt plus spices is a keeper.
Stockout
March 23, 2011
Congratulations TasteFood. Another roasted chicken for my MUST MAKE list. I make a roast every week and this will definately be next weeks. I love the yogurt addition. In the summer I make a Chicken Vindaloo which is chicken legs and thighs marinaded in yogurt. Wonderful, so glad you posted this.
TasteFood
March 23, 2011
Wow, what a nice surprise! Thank you editors for the wildcard win, and a big thank you to everyone for your comments!!!
Daphne
March 23, 2011
Hi TasteFood! Happy news for you today! This sounds wonderful with all the rain expected for the remainder of the week. It's going to make G. happy on Fri. when he walks in the door at night and the scent of this dish is welcoming him in! Thank you!
gingerroot
March 23, 2011
Congratulations TasteFood, what a well-deserved Wildcard win! Looking forward to making this.
TheWimpyVegetarian
March 23, 2011
Yay!!! Congrats on the Wildcard win!!! This is a great recipe. I'm so glad it (and you) will be in the book!!
dymnyno
March 23, 2011
I am so excited that this recipe won! I have been making this recipe once a week since you posted it. It is incredibly delicious!
Lizthechef
March 23, 2011
So well-deserved!! Cannot wait to try this out. I have a beautiful chicken in the fridge too!
lastnightsdinner
March 23, 2011
Lynda, you've done it again - congrats on your Wildcard win, and thanks for sharing another beautiful recipe!
healthierkitchen
March 23, 2011
Was wondering what to make tonight - done!!
healthierkitchen
March 23, 2011
Delicious!! All I had were thighs, but they worked out just fine. The cardamom really shines.
Greenstuff
February 15, 2011
We ate this tonight...a Monday night that also happened to be Valentine's Day. It was great, my husband called it "scrumptious' and while he likes great food, that's not a usual adjective. The crispy skin! I love cardamom and ginger and coriander and cumin and garlic and everything else you include. I'm guessing that by next Valentine's Day I'll have made this a lot, always a little bit differently, but always scrumptious.
AntoniaJames
February 7, 2011
This looks -- and sounds -- so delicious! It's on my "must-try-next-week" list, to be sure. Like Mr Hirschfeld, I'll very likely serve it with pauljoseph's wildcard rice. Mmmmm. Can't wait! ;o)
Binte's K.
February 7, 2011
wow.....this is the most gorgeous chicken i've ever seen. Can't wait to impress my husband with it.....maybe on Valentines :)
thirschfeld
February 3, 2011
I think this will be dinner tonight. Looks similar to Tandoori minus the heat and food coloring. I might just pair it with pauljosephs rice.
innoabrd
February 3, 2011
Hey, that's what I'm doing! Actually, I'm thinking it'll end up not dissimilar to a reshmi kebab.
thirschfeld
February 3, 2011
I like the way the spices mildly permeate the meat under the skin. Big hits of spice with crispy skin then mild spice with great chicken flavor. Delicious, will definitely be adding this to the chicken recipe box. I love the way the garlic adds a sumptuous richness.
innoabrd
February 4, 2011
This was great. I based a bit during the first half hour or so. Also, I added a few black cardamom to the mix. Served with pauljoseph's rice and a variation of http://www.food52.com/recipes/5392_lemon_basil_roasted_summer_squash_with_garlic_crisp
super easy food52 dinner...
super easy food52 dinner...
dymnyno
February 1, 2011
This sounds delicious...I like the use of yoghurt. (is spatchcocked the new butterflied?) Your picture looks delicious too!
TasteFood
February 1, 2011
Thanks, Mary. I think spatchcocked is the "under a brick" method. This one isn't flattened. I feared the yogurt marinade would burn if I did that.
See what other Food52ers are saying.