Serves 4
To butterfly the chicken, cut out the backbone with heavy-duty kitchen or poultry shears. Set the chicken on a board skin side up. Press the breastbone hard with the heel of your hand to flatten the bird.
| Seeds from 6 cardamom pods | |
| 1 | teaspoon black peppercorns |
| 2 | teaspoons salt |
| 1 | teaspoon freshly ground coriander |
| 1 | teaspoon freshly ground cumin |
| 3 | cloves garlic |
| 1 | tablespoon olive oil |
| ½ | cup whole-milk yogurt |
| 1 | piece (1 inch) fresh ginger, grated |
| 1 | tablespoon lemon juice |
| 1 | whole chicken (3 to 4 pounds), butterflied |
| Handful fresh cilantro leaves (for garnish) |
1. In a mortar and pestle or spice grinder, grind the cardamom seeds and peppercorns to a fine powder. In a bowl, combine the caradmom mixture with the salt, coriander, cumin, and garlic. Smash to break down the garlic. Add the olive oil and work to form a paste. Stir in the yogurt, ginger, and lemon juice.
2. Place the chicken in a large bowl. Rub half the yogurt mixture between the skin and the meat over the breasts and thighs. Smear the remaining yogurt all over the chicken. Refrigerate for at least 3 hours, or for up to 2 days.
3. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Set the oven at 425 degrees.
4. Place the chicken, breast side up, in a cast-iron skillet or baking dish. Roast for 45 minutes to 1 hour, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. Let the chicken rest for 15 minutes. Garnish with cilantro.
Adapted from “The Food52 Cookbook, Volume 2”