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SPICED CHICKEN ROAST

Difficulty: medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    2 h

  • Prep Time

    45 min. to 1 h

Ingredients
Instructions

the Ingredients

Spiced Roast Chicken 576X265
  • 2 kilogramsAbreviation whole Chicken

For the Dry Rub:

  • 1 teaspoonAbreviation Peppercorns
  • 3 Cardamom pods
  • 4 Kashimiri chillies
  • 1 teaspoonAbreviation Coriander seeds
  • ½ teaspoonAbreviation Kasuri methi
  • 1 teaspoonAbreviation Amchur
  • 2 Cinnamon sticks
  • 4 Cloves
  • 1 teaspoonAbreviation Cumin seeds
  • 1 teaspoonAbreviation Turmeric powder
  • 1 teaspoonAbreviation Sugar
  • 1 teaspoonAbreviation Salt

For the Wet Rub:

  • ½ Lemon
  • 2 teaspoonsAbreviation Olive oil
  • 2 teaspoonsAbreviation Ginger garlic paste
  • ½ teaspoonAbreviation Salt

For the Infusion Mix:

  • 6 Cardamom pods
  • 50 millilitersAbreviation Water

Instructions

    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.

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