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.
At the barbecue:
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.
Ingredients
Instructions
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
In the kitchen:
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.
At the barbecue:
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.