by TasteFood
View
my 58 recipes »
A&M's Testing Notes:
Expand CollapseTasteFood's Notes:
Expandseeds from 6 cardamom pods Ask a question about this ingredient
1 teaspoon black peppercorns Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 cup whole milk yogurt Ask a question about this ingredient
1 tablespoon grated fresh ginger Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
1 3-4 pound chicken, butterflied Ask a question about this ingredient
Fresh cilantro leaves for garnish Ask a question about this ingredient
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.
Ask a question about this stepPlace 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.
Ask a question about this stepPreheat 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.
Ask a question about this stepWow. Fabulous. Thank you!!!
Where is the print feature on this page?
This was succulent, aromatic and delicious! Simple to make and well worth doing again! Thanks!
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.
I am always looking for a new chicken recipe. Your recipe looks wonderful!
I am so happy you all are enjoying this recipe. It's time for me to make it again, too!
I've made this lots of times now and it is - hands down - my favorite way I've ever had a chicken. Ever.
Happy New Year, Mare!!! How are you!
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!
There are breasts waiting at home, this would be perfect!
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!
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!
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!
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!
Lynda, I just wanted you to know that I think this is my all time favorite chicken recipe. I make it at least once every couple of weeks. The flavors are fantastic!
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!
Really, really good - excellent flavor! My husband is not a big chicken fan, and he loved it.
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!!
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!
Served this with cous cous this weekend. SO delicious. Thanks for a great recipe TasteFood.
RIDICULOUSLY EASY AND DELISH. We served it for company and they were duly impressed. Great dish. Thank you!
Thanks, again, everyone for your kind comments this past week. I'm so happy you're enjoying the recipe!
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.
In the oven RIGHT NOW Had to sub Tofutti Sour cream for yoghurt because we are kosher. Will let you know how it came out!! Smells GREAT!
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...
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
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!
Hooray! Just saw this. Great recipe and well deserved win! It is saved.
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.
Congrats! I knew this sounded fabulous when it was first entered!
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.
Wow, what a nice surprise! Thank you editors for the wildcard win, and a big thank you to everyone for your comments!!!
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!
Congratulations TasteFood, what a well-deserved Wildcard win! Looking forward to making this.
Yay!!! Congrats on the Wildcard win!!! This is a great recipe. I'm so glad it (and you) will be in the book!!
Congratulations...........it looks wonderful
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!
So well-deserved!! Cannot wait to try this out. I have a beautiful chicken in the fridge too!
Fabulous dish, TasteFood. Congrats!
This looks amazing! I'll have to give it a try!
Lynda, you've done it again - congrats on your Wildcard win, and thanks for sharing another beautiful recipe!
Was wondering what to make tonight - done!!
Delicious!! All I had were thighs, but they worked out just fine. The cardamom really shines.
Congrats on the Wild Card! This looks so yummy!!!
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.
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)
wow.....this is the most gorgeous chicken i've ever seen. Can't wait to impress my husband with it.....maybe on Valentines :)
This looks beautiful, both the recipe and your photo - thumbs up!!
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.
Hey, that's what I'm doing! Actually, I'm thinking it'll end up not dissimilar to a reshmi kebab.
Let me know how you like it. pauljosephs rice sounds delicious.
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.
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...
Lynda, I made this recipe tonight and had to tell you that it was fabulous. Something is wrong if this is not a finalist...a winner!!!
Georgous photo!
This sounds delicious...I like the use of yoghurt. (is spatchcocked the new butterflied?) Your picture looks delicious too!
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.
Wow, this looks amazing. The yogurt is genius. I am planning on making / entering a roast chicken tomorrow but your already looks way better ....
The yogurt is a wonderful tenderizer and nicely helps with the browning.
This sounds wonderful!! And what a stunning photo!!!
Yum! Love your spice blend.
If I can't find the cardamom spice, do you have a suggestion for an alternative?
Rick Field is the founder of the pickle company Rick's Picks.
This was on my dinner table tonight, and it rocked! great flavors and the chicken was so juicy! I will share and make again!