ROAST CARDAMOM CHICKEN
The spices in this dish are amazing and the yogurt helps to make the meat extra tender. Remember to leave time for the chicken to marinate. Thanks to the British chef Nigel Slater for this recipe.
Provided by Sackville
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
- Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
- Blend to a smooth paste.
- Put the yogurt in a bowl large enough to hold the chicken.
- Stir in the spice paste.
- Add the chicken and make sure all pieces are covered in the marinade.
- Break the cinnamon stick in two and tuck it in with the chicken.
- Cover and marinate for at least two hours and as much as overnight.
- Set the oven to 220 C or 425°F.
- Bake the chicken in a shallow dish for 30 minutes or until cooked through.
- The yogurt should have formed a dark brown crust.
- Sprinkle with mint leaves.
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micro tech
[email protected]This dish is a keeper! I've made it twice now and it's always a hit with my guests.
Red angel
[email protected]I tried this recipe last night and it was amazing! The chicken was so juicy and flavorful. I will definitely be making this again.
Mussa Ibn Hdd
[email protected]The cardamom chicken was delicious! I especially liked the crispy skin.
Zaman Ahmed
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Omar Cuellar
[email protected]This roast cardamom chicken recipe was a hit with my family! The chicken was juicy and flavorful, and the cardamom added a unique and delicious twist. I will definitely be making this again.