• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 2kg whole chicken, cleaned
  • ½ tsp salt
  • ½ tsp pepper
  • 2-3 tbsp melted butter
  • Spice (A)
  • 1 tsp chilli powder
  • ½ tsp ground black pepper
  • ½ tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp barbecue sauce (any brand)
  • 1 stalk curry leaves, use leaves only and chopped
  • 2 tbsp plain yoghurt
  • Spice (B)
  • 3 cardamoms, crushed
  • 3 cloves
  • 3-4 cm cinnamon stick
  • 1 star anise, break up the petals and crush


  1. Rub combined salt and pepper all over chicken, including the stomach cavity. Truss up the chicken neatly.
  2. Combine spice (A) in a small bowl. Stir and mix evenly, then spread mixture over the chicken skin. Leave to marinate for at least an hour.
  3. Scatter combined spice (B) around the roasting pan. Place a rack over the roasting pan and sit the chicken on the rack. Spoon melted butter over chicken. Roast the chicken, breastside down, in a preheated oven at 180°C-190°C for 50-60 minutes. Halfway through, remove the pan and brush chicken with extra melted butter, then turn the chicken over (breastside up). Continue to roast until chicken is cooked through.

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