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Whole butterflied chicken with Indian spices topped with homemade butter chicken sauce
2025-06-06
https://api2.metro.ca/userfiles/image/recipes/poulet-entier-crapaudine-12365.jpg
PT25M
PT1H15M
PT1H40M
Grind the coriander seeds, cumin seeds and cardamom seeds in a mortar with a pestle – into a fine powder. Add the remaining spices.Tip: Remove the chicken from its packaging the night before in order for the skin to dry out somewhat. You’ll get much more interesting results on your roast chicken this way.Using a solid pair of chicken shears, cut along both sides of the spine. Turn the chicken over on its back and smash it down, pressing firmly with your palm. Make sure the chicken is nice and flat.Place the butterflied chicken on a baking sheet and brush it with olive oil.Rub 20 mL of your spice mix over the entire surface of the chicken, making sure the seasoning goes everywhere. The olive oil will help the spices stick to the chicken.Roast the chicken at 375 °F (190 °C) for about 1 h – 1 h 15 min. Using a spoon, baste the chicken now and again with its juices.Once roasted, some liquid will drain from the chicken. Set this juice aside for your butter chicken sauce. Recommended resting time: 10–15 minutes.In the meantime, finely chop the onion and garlic cloves. Brown them slightly in the butter for about 10 minutes, stirring frequently.Add the remaining 5 ml of your spice mix and the tomato paste for the last 2 minutes while sautéing the onion and garlic. Then add the diced tomato and simmer for about 10 minutes.Cream your sauce, add the juices from the chicken and reduce the mix slightly before serving. Season to taste.Finely chop the coriander (leaves AND sprigs), adding them to the sauce. Remove from the heat as soon as you’ve added the coriander. Set aside.Detach the chicken legs/thighs, then the chicken breasts. Serve topped with a generous amount of sauce with a side of basmati rice.Source : Martin Juneau
4
0
0
0
0
2.5 mL coriander seeds
2.5 mL cumin seeds
2.5 mL cardamom
2.5 mL paprika
2.5 mL Cayenne pepper
2.5 mL turmeric powder
2.5 mL ground ginger
2.5 mL salt
2.5 mL ground cinnamon
10 mL olive oil
1 whole chicken (about 1 1/2 kg)
1 small Spanish onion
2 cloves of garlic
30 g butter
400 mL diced tomatoes
30 mL tomato paste
100 mL cooking cream 35% m.f.
2 sprigs of coriander
Salt, to taste
crushed pepper, to taste
Whole butterflied chicken with Indian spices topped with homemade butter chicken sauce
4
Main course
0:25
Preparation
1:15
COOKING
1:40
TOTAL TIME
Ingredients
-
2.5 mL
coriander seeds
-
2.5 mL
cumin seeds
-
2.5 mL
cardamom
-
2.5 mL
paprika
-
2.5 mL
Cayenne pepper
-
2.5 mL
turmeric powder
-
2.5 mL
ground ginger
-
2.5 mL
salt
-
2.5 mL
ground cinnamon
-
10 mL
olive oil
-
1
whole chicken (about 1 1/2 kg)
-
1
small Spanish onion
-
2
cloves of garlic
-
30 g
butter
-
400 mL
diced tomatoes
-
30 mL
tomato paste
-
100 mL
cooking cream 35% m.f.
-
2
sprigs of coriander
-
Salt, to taste
-
crushed pepper, to taste
Preparation
Grind the coriander seeds, cumin seeds and cardamom seeds in a mortar with a pestle – into a fine powder. Add the remaining spices.
Tip: Remove the chicken from its packaging the night before in order for the skin to dry out somewhat. You’ll get much more interesting results on your roast chicken this way.
Using a solid pair of chicken shears, cut along both sides of the spine. Turn the chicken over on its back and smash it down, pressing firmly with your palm. Make sure the chicken is nice and flat.
Place the butterflied chicken on a baking sheet and brush it with olive oil.
Rub 20 mL of your spice mix over the entire surface of the chicken, making sure the seasoning goes everywhere. The olive oil will help the spices stick to the chicken.
Roast the chicken at 375 °F (190 °C) for about 1 h – 1 h 15 min. Using a spoon, baste the chicken now and again with its juices.
Once roasted, some liquid will drain from the chicken. Set this juice aside for your butter chicken sauce. Recommended resting time: 10–15 minutes.
In the meantime, finely chop the onion and garlic cloves. Brown them slightly in the butter for about 10 minutes, stirring frequently.
Add the remaining 5 ml of your spice mix and the tomato paste for the last 2 minutes while sautéing the onion and garlic. Then add the diced tomato and simmer for about 10 minutes.
Cream your sauce, add the juices from the chicken and reduce the mix slightly before serving. Season to taste.
Finely chop the coriander (leaves AND sprigs), adding them to the sauce. Remove from the heat as soon as you’ve added the coriander. Set aside.
Detach the chicken legs/thighs, then the chicken breasts. Serve topped with a generous amount of sauce with a side of basmati rice.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
