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Difficulty: Medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    2 h

  • Prep Time

    45 min. to 1 h


the Ingredients

Spiced Roast Chicken 576X265
  • 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


    In the kitchen:

  • Roast the Dry rub whole spices, then grind in a pestle & mortar before mixing with powdered ingredients.
  • Combine the Wet rub ingredients 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.

Let's Gear Up

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