Spiced Chicken Roast

Makes: 4
Ingredients
1 (1.8-2kg). whole Chicken
For the Dry Rub:
1 tsp. Peppercorns
3 Cardamom pods
4 Kashimiri chillies
1 tsp. Coriander seeds
1⁄2 tsp. Kasuri methi
1 tsp. Amchur
2 Cinnamon sticks
4 Cloves
1 tsp. Cumin seeds
1 tsp. Turmeric powder
1 tsp. Sugar
1 tsp. Salt
For the Wet Rub:
1⁄2 Lemon
2 tsp. Olive oil
2 tsp. Ginger garlic paste
1⁄2 tsp. Salt
For the Infusion Mix:
6 Cardamom pods
50ml. Water
Recipe preparation
In the kitchen:
  • Roast the Dry rub whole spices, then grind in a pestle & mortar before mixing with powdered ingredients.
  • Combine the Wet rub ingrediants and apply on the chicken, followed by the Dry Rub prepared earlier.
  • Fill the Poultry roaster base cup with the Infusion Mix, then perch the chicken onto the roaster.
At the barbecue:
  • Preheat grill to 200°C for 15 minutes with the lid down.
  • 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.
  • Allow the chicken to rest for 10 minutes before carving and serve warm.