Roasted Butterflied Chicken with Cardamom and Yogurt
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Author Notes: There is no shortage of spices in this recipe, yet the end result amplifies cardamom. Combined with garlic, ginger and yogurt this blend forms a thick marinade which coats, perfumes and tenderizes the chicken. I like to smear it over a whole butterflied chicken, but it's just as good with breasts or legs. Butterflying ensures quick cooking and even browning. If you can, let the chicken marinate overnight - the longer it sits the better. - TasteFood - TasteFood
Food52 Review: TasteFood turns the everyday roast chicken on its head, simply by bathing it in an intoxicatingly spiced yogurt marinade, butterflying it, and flattening it into a cast iron skillet to roast. Its incomparably crispy skin is brightened by a fragrant rub -- a testament to the benefits of grinding whole spices: you'll get so much more flavor and aroma. If you only have 3 hours to marinate, that'll do, but in our experience, overnight is well worth the wait. Note that, depending on your oven, you might need to cover the chicken with foil for the last 15 minutes of cooking if it's getting too brown. - A&M - A&M
Serves 2-4
- seeds from 6 cardamom pods
- 1 teaspoon black peppercorns
- 2 teaspoons sea salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 garlic cloves
- 1 tablespoon olive oil
- 1/2 cup whole milk yogurt
- 1 tablespoon grated fresh ginger
- 1 tablespoon freshly squeezed lemon juice
- 1 3-4 pound chicken, butterflied
- Fresh cilantro leaves for garnish
- Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
- Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
- Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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2 months ago Barb168
Making this again tonight - a real winner!!
3 months ago _lotus
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.
3 months ago LizC
Made this two weeks ago and going back for more tonight! So tender and delicious.
3 months ago Urban Dubois
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!
7 months ago Deborah
Excellent when stuck inside during Sandy.
7 months ago Deborah
Excellent when stuck in doors during Sandy!
9 months ago IRONWOOD CHEF
Made this on a hot day with the cast iron pan on the BBQ--indirect heat--fantastic.
9 months ago Summer of Eggplant
We had this last night, delicious. A nice change from our usual roast bird.
10 months ago Ms. T
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!
about 1 year ago 4rednecks
This was on my dinner table tonight, and it rocked! great flavors and the chicken was so juicy! I will share and make again!
about 1 year ago deanna1001
Wow. Fabulous. Thank you!!!
about 1 year ago margaretpm
Where is the print feature on this page?
about 1 year ago Gcvlee
This was succulent, aromatic and delicious! Simple to make and well worth doing again! Thanks!
over 1 year ago ECava
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.
over 1 year ago Waverly
I am always looking for a new chicken recipe. Your recipe looks wonderful!
over 1 year ago TasteFood
I am so happy you all are enjoying this recipe. It's time for me to make it again, too!
over 1 year ago TheWimpyVegetarian
I've made this lots of times now and it is - hands down - my favorite way I've ever had a chicken. Ever.
over 1 year ago dymnyno
Susan and Lynda, I totally agree !!
over 1 year ago TheWimpyVegetarian
Happy New Year, Mare!!! How are you!
over 1 year ago ubs2007
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!
over 1 year ago midnitechef
There are breasts waiting at home, this would be perfect!
over 1 year ago EmilyC
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!