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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
Instructions
- Rub combined salt and pepper all over chicken, including the stomach cavity. Truss up the chicken neatly.
- 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.
- 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.
