Food & dining

Recipe for butterflied roast chicken with cardamom and yogurt

Butterflied roast chicken with cardamom and yogurt.
Butterflied roast chicken with cardamom and yogurt.

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
1teaspoon black
2teaspoons salt
1teaspoon freshly ground coriander
1teaspoon freshly ground cumin
3cloves garlic
1tablespoon olive oil
½cup whole-milk yogurt
1piece (1 inch) fresh ginger, grated
1tablespoon lemon juice
1whole 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.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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”