Seeds from 6 cardamom pods 1 teaspoon black peppercorns 2 teaspoons salt 1 teaspoon freshly ground coriander1 teaspoon freshly ground cumin 3 cloves garlic 1 tablespoon olive oil ½ cup whole-milk yogurt 1 piece (1 inch) fresh ginger, grated 1 tablespoon lemon juice1 whole chicken (3 to 4 pounds), butterflied In a mortar and pestle or spice grinder, grind the cardamom seeds and peppercorns to a fine powder. In a bowl, combine the caradmom mixture with the salt, coriander, cumin, and garlic. Smash to break down the garlic. Add the olive oil and work to form a paste. Stir in the yogurt, ginger, and lemon juice.Rub half the yogurt mixture between the skin and the meat over the breasts and thighs. Smear the remaining yogurt all over the chicken. Refrigerate for at least 3 hours, or for up to 2 days.Place the chicken, breast side up, in a cast-iron skillet or baking dish. Roast for 45 minutes to 1 hour, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. Let the chicken rest for 15 minutes. Garnish with cilantro.

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