- One 3 1/2-pound plain rotisserie chicken
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- Cucumber-Tomato Raita
- Preheat the broiler. Using poultry shears, cut along each side of the chicken backbone and remove it. Spread the chicken, skin side up, in a medium roasting pan. Reserve any accumulated chicken juices.
- In a small saucepan, melt the butter with the reserved chicken juices over moderately low heat. Stir in the ground cumin and cinnamon, the sugar, the ground coriander and cardamom, the turmeric, salt, cloves and cayenne and cook over low heat, stirring, until fragrant, about 3 minutes.
- Brush half of the Indian-spiced butter all over the chicken's skin. Broil the chicken 6 inches from the heat for 5 minutes, or until the skin is crisp and the meat is warmed through; shift the roasting pan, turning the front to the back, as necessary, to prevent the skin from charring.
- Stir the remaining Indian-spiced butter and generously brush it all over the crisp chicken skin. Cut the chicken into quarters, then transfer the pieces to large dinner plates. Serve the spiced chicken immediately, passing the Cucumber-Tomato Raita at the table.
Sautéed spinach and warm nan or warm pita bread.
Pair the chicken with a dry, or slightly off-dry, German Riesling. Its peachy-floral flavors stand up to the sweet, warm spices in the rub without overwhelming the mild chicken.