Roast Cardamom Chicken
- Reviews 7
Ready In: 2 hrs 30 mins
Serves: 4
Ingredients
- 4 pieces chicken (breasts are my favourite)
- 250 ml plain yogurt
for the spice paste
- 2 tablespoons water
- 2 teaspoons salt
- 1 inch gingerroot, chopped
- 3 garlic cloves, chopped
- 1 teaspoon black peppercorns
- 6 cardamom pods, the seeds of
- 1 teaspoon cumin seed
- 3 teaspoons coriander
- 1 cinnamon stick
- 1 teaspoon cayenne pepper
- 2 tablespoons white wine vinegar
- 1⁄4 cup mint leaf
Directions
- 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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