Spiced Chicken Roast
Makes: 4
Ingredients
Recipe preparation
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1 (1.8-2kg). whole Chicken
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For the Dry Rub:
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1 tsp. Peppercorns
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3 Cardamom pods
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4 Kashimiri chillies
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1 tsp. Coriander seeds
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1⁄2 tsp. Kasuri methi
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1 tsp. Amchur
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2 Cinnamon sticks
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4 Cloves
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1 tsp. Cumin seeds
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1 tsp. Turmeric powder
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1 tsp. Sugar
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1 tsp. Salt
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For the Wet Rub:
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1⁄2 Lemon
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2 tsp. Olive oil
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2 tsp. Ginger garlic paste
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1⁄2 tsp. Salt
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For the Infusion Mix:
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6 Cardamom pods
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50ml. Water
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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.