Roasted Chicken with Cardamom and Yogurt
Did you know that cardamom is referred to as the Queen of Spices? It makes sense, then, that this regal spice will behave like proper royalty, restrained yet in charge, when teamed with a slick of spices in a potent paste for roast chicken. As the chicken marinates for some hours, the heady aromas of garlic and ginger will waft about and you may think that cardamom’s perfume is all but lost. Don’t be fooled. These bold flavors are all swagger, and will be suitably tamed and smoothed with roasting. As their sharpness mellows, the elegant cardamom will gracefully step forward, shining through in the finished flavor of the meat and crispy skin.
Roasted Chicken with Cardamom and Yogurt
Butterflying the chicken ensures quick and even roasting. The yoghurt will tenderize the meat and contribute to the browning of the skin. Serves 4-6.
6 cardamom pods, seeds removed
1 teaspoon black peppercorns
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
3 garlic cloves
1 tablespoon olive oil
1/2 cup whole milk greek style yogurt
1 tablespoon ground fresh ginger
1 tablespoon freshly squeezed lemon juice
1 3-4 pound chicken, butterflied
Grind cardamom seeds and peppercorns in a mortar with pestle to a powder. Add cumin, coriander, salt and garlic and smash together. Add olive oil to form a paste. Stir in yogurt, ginger and lemon juice. Smear spices between skin and breast and all over the chicken, front and back. Refrigerate at least 2 hours and up to 24 hours. 3o minutes before roasting, remove chicken from refrigerator.
Preheat oven to 425 F. (210 C.) Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes – 1 hour. Remove from oven and let rest 15 minutes. Carve and serve.
Oh, YUM. This looks and sounds fantastic!
Thanks, Jen!
I just happened to buy a bag of cardamom pods at the local Asian store to make a Chai concentrate and was wondering what to do with all the extra pods. I now know what is for dinner tomorrow night!
I’m glad you can use them. A cup of chai sounds really good right now.
This looks wonderful, although I cannot make it with the yogurt – I am strictly kosher and cannot eat dairy and meat together. 🙁
Food 52 is having a contest now for your best cardamom recipe. Did you enter this?
I did enter it. I’m sorry you can’t eat the yogurt – instead, why don’t you add a few more tablespoons of olive oil? If you do, let me know what you think.
Anything with cardamom is my friend. This looks wonderful. The flavors and presentation are hearty and comforting while also being stylish and elegant.
I love cardamom, too. Thanks for your comment!
I love cooking with yogurt! It adds that nice tangy creaminess without the added calories. Thanks for the recipe!
Lovely description and photos!
Your picture is to die for! I love the swagger of the cardamom, lol.
Did you use green or black cardamom?
Green cardamom. Thanks for your comment!
TF:
I made this lastw eekend and it was delicious, as advertised. it could have used a little more cristpness, so maybe my over is off ot it could use 3-5 minutes of broil at the end. It could also have used even more Garlic, but that is a taste preference. Thanks for sharing what will be a family regular dish!!!
Just finished making this – it came out outstanding!
Thanks so much for a great recipe!