Spicy Tangy Yogurty Roast Chicken
June 19th, 2008 Posted in Cooking ideas
South Asians have long known about the magic that occurs when yogurt meets spices meets chicken. Classic chicken tandoori, though, contains no skin—it’s stripped off by the cook prior to marinating and roasting. But I LIKE skin. So I came up with this recipe of stuffing the spicy yogurt under the skin, and roasting it the usual way, using the bulletproof technique of increasing temperature as the bird cooks, till the skin crisps up as bronzed as you like (and, if you’re like me, you like it very bronzed and supercrisp).
Gently separate the skin and the meat with your fingers. Mix yogurt, star anise, coriander, fennel seed, and tumeric, and spoon it in there. I’m betting this would be even better if left to marinate in the fridge overnight, but it was still marvelous with no marination. Crazy moist.
11 Responses to “Spicy Tangy Yogurty Roast Chicken”
By Em on Jun 19, 2008
Crispy skin is sometimes the best part of the chicken! I so agree with you.
I bet the skin actually prevents the chicken from drying too.
By Liz on Jun 19, 2008
I do like tandoori chicken (and fish and everything else), but I ALWAYS miss the skin. It’s like having pie without crust! I’d like to try this recipe - could you provide a quick general instruction for cooking time and temperature? I know it will be approximate, just need a gauge. Even a starting temp or ending temp would help. Thanks, Eric!
By Victor Ortiz on Jun 19, 2008
I have two containers of unopened yogurt in the fridge. How did you read my mind and answer my thoughts on what to do with them.
I agree, let that chicken sit in that spice combo the whole night.
Those plantains would go well along side. Oo lala.
Trouble is, I set off for Japan this Monday. Any restaurant ideas you want me to explore?
By Eric on Jun 20, 2008
Victor, do report back on how it went — I’m hoping your results are as good as mine were.
Japan bound: lucky you! It would be WONDERFUL if you could keep track of anything that intrigues you and delights you, possibly something new to you that you’d like to replicate at home, and we can deconstruct it! If you get a chance to go to Kamakura, visit a restaurant called Tanisaki; it’s a tiny (about eight seats) place that serves some of the most delightful food you’re likely to find anywhere, and tell Mrs. Tanisaki I sent you! Her phone number is 0467-23-3421. She may speak a dribble of English, otherwise get a Japanese person to call–really worth it!
By Eric on Jun 20, 2008
Liz — cooking time should be approximately an hour and twenty minutes, but it all depends on the bird, your oven, blah blah. Start it low-ish, say 350, and cook for about 30 or 40 minutes. If it’s easy for you to flip it over, do so, if not don’t worry about it.
Turn up the oven to 375 for another 15, 20 minutes, then turn it up again to 400 for another 15. It should be pretty done at this point, but to really bronze it and crisp up the skin, turn it up 425 or even 450 (or even 500, depending on whether your oven really reaches those temperatures) and let it darken. You may need to tent it with aluminum foil to prevent burning, if it looks like it’s getting black-ish in spots.
One last tip. I like to slice through the thighs and legs, to the bone, of the raw bird before starting. This lets this darker meat cook faster than it normally would. Nothing worse than a roast chicken with underdone thigh meat! Good luck, and please report back!
By Mary on Jun 24, 2008
Hi Eric, thanks for the great blog. We have the cookbook too! Love it! I’d like to give this recipe a whirl. Could you please sort of give an idea of how much spice to yogurt ratio? Thanks so much for all the great information.
By steph on Jun 24, 2008
Eric, love this recipe. Since it’s summer I’m doing everything on the BBQ. Any suggestions for cooking this outdoors? - Steph
By Eric on Jun 25, 2008
Thank YOU, Mary! I would say approximately 4 tablespoons of thick (greek style) yogurt, plus healthy four-finger pinches of the spices listed. How’s that for exact?
By Eric on Jun 25, 2008
Steph, definitely avoid direct heat if cooking on the grill. Get a hot fire going, then push all the coals to one side of the grill, place the chicken on the other side, and cover. It’s the residual, oven-like heat you want, not the direct, underneath heat (it will surely burn before it’s fully cooked if you try to grill it like a steak). It’s a little challenging to get the temperature right to cook a whole bird on the grill, but the key is to not burn it–steady, gentle heat will win the race.
By Judy on Jul 13, 2008
Eric, thanks for this great idea, and for the blog. Your books are full of smart ideas that really work. I’ve made yogurt marinades for chicken for years, and they always produce tender chicken but skin that just can’t be crisped. This technique worked wonderfully well; crisp skin AND the marinade spices really reached the chicken. A fine idea — thanks!