Cooking with Yogurt, 6 Ways

Photo by: Sarah Shatz

Roasted Butterflied Chicken with Cardamom and Yogurt

This recipe turns the everyday roast chicken on its head, simply by bathing it in an intoxicatingly spiced yogurt marinade, butterflying it, and flattening it into a cast iron skillet to roast. - Amanda & Merrill

Serves 2-4
seeds from 6 cardamom pods
1 teaspoon black peppercorns
2 teaspoons sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
3 garlic ... more 

Photo by: Sarah Shatz

Roasted Butterflied Chicken with Cardamom and Yogurt

This recipe turns the everyday roast chicken on its head, simply by bathing it in an intoxicatingly spiced yogurt marinade, butterflying it, and flattening it into a cast iron skillet to roast. - Amanda & Merrill

Serves 2-4
seeds from 6 cardamom pods
1 teaspoon black peppercorns
2 teaspoons sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
3 garlic cloves
1 tablespoon olive oil
1/2 cup whole milk yogurt
1 tablespoon grated fresh ginger
1 tablespoon freshly squeezed lemon juice
1 3-4 pound chicken, butterflied
Fresh cilantro leaves for garnish

1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
2.Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
3.Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves.

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