SPICED CHICKEN ROAST
People
Serves 4
Prep Time
2 h
Prep Time
45 min. to 1 h
- People
- Serves 4
- Prep Time
- 2 h
- Prep Time
- 45 min. to 1 h
the Ingredients
- 2 kilograms whole Chicken
For the Dry Rub:
- 1 teaspoon Peppercorns
- 3 Cardamom pods
- 4 Kashimiri chillies
- 1 teaspoon Coriander seeds
- ½ teaspoon Kasuri methi
- 1 teaspoon Amchur
- 2 Cinnamon sticks
- 4 Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
For the Wet Rub:
- ½ Lemon
- 2 teaspoons Olive oil
- 2 teaspoons Ginger garlic paste
- ½ teaspoon Salt
For the Infusion Mix:
- 6 Cardamom pods
- 50 milliliters Water
Instructions
- 01 Roast the Dry rub whole spices, then grind in a pestle & mortar before mixing with powdered ingredients.
- 02 Combine the Wet rub ingredients and apply on the chicken, followed by the Dry Rub prepared earlier.
- 03 Fill the Poultry roaster base cup with the Infusion Mix, then perch the chicken onto the roaster.
- 01 Preheat grill to 200°C for 15 minutes with the lid down.
- 02 Set the poultry roaster on the cooking grate, close the lid and roast the chicken over indirect heat for 40-60 mins until the core temperature reached 75°C.
- 03 Allow the chicken to rest for 10 minutes before carving and serve warm.
In the kitchen:
At the barbecue:
the Ingredients
- 2 kilograms whole Chicken
For the Dry Rub:
- 1 teaspoon Peppercorns
- 3 Cardamom pods
- 4 Kashimiri chillies
- 1 teaspoon Coriander seeds
- ½ teaspoon Kasuri methi
- 1 teaspoon Amchur
- 2 Cinnamon sticks
- 4 Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Sugar
- 1 teaspoon Salt
For the Wet Rub:
- ½ Lemon
- 2 teaspoons Olive oil
- 2 teaspoons Ginger garlic paste
- ½ teaspoon Salt
For the Infusion Mix:
- 6 Cardamom pods
- 50 milliliters Water