I took a leaf out of Samin Nosrat’s book — the infamous Buttermilk Chicken. I love, love cilantro which is another reason why I love Hariyali kababs. I had been thinking up this recipe for a while and this Thanksgiving break seemed like just right time to try it out. I’ve never made a turkey during this holiday.
And I also don’t celebrate thanksgiving. Given it’s actual history just doesn’t seem right.
I believe Samin Nosrat’s recipe only calls for salting the chicken and marinating it in buttermilk. To mine I added in a few more whole spices and aromatics.
Ingredients
- 1 whole chicken — skin on
- 2 cups buttermilk
- 1 bunch of cilantro
- 10 mint leaves
- 8 to 10 cloves garlic
- 2 inch knob of ginger
- 3 bay leaves
- 10 whole pepper corns
- 4 to 5 Thai chilies or chili de arbol or chili serrano
Directions
- Pat chicken dry and spatchcock it and generously salt the chicken and keep it aside.
- in a blender or vitamix add in the buttermilk and roughly chopped cilantro along with mint, chilies, crushed garlic and peeled and roughly copped ginger and blend it up.
- In a ziplock bag or bowl add in the bay leaves and peppercorns — place the chicken in the bag or bowl and pour in the buttermilk mixture. Make sure it has enough buttermilk to completely submerge the chicken. Marinade overnight or up till 36 hours.
- Let the chicken come up to room temperature before putting in the oven for 45 minutes at 425°. Also, make sure to wipe off all the excess buttermilk as much as possible before putting it in the oven.
