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Spatchcock Tandoori-style Chicken

Servings 4


  • 1.6 kg whole chicken
  • 1 inch thumb ginger peeled
  • 6 cloves garlic peeled
  • 1 tbsp coconut oil
  • Coriander leaves chopped to garnish


  • 150 ml natural yogurt
  • 1 tbsp tomato puree
  • Juice of 1 lemon
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp black pepper
  • 2 tsp salt


  • Clean and pat dry chicken with paper towels.
  • To spatchcock a chicken, lay it on a cutting board with breast down.
  • Use a kitchen spears to cut along both sides of the back bone and remove it.
  • Flip chicken over, open and lay it as flat as possible on the cutting board.
  • Using palm, press firmly downwards on breastbone to flatten.
  • In a food processor or blender, process garlic and ginger until you get a paste.
  • Add garlic ginger paste, and all of the other marinade ingredientsinto a large zip-lock bag.
  • Zip it and mix until combined.
  • Place chicken into zip-lock bag, zip it, and spread marinade all over the top and underside of the chicken.
  • Leave it to marinate in the fridge over night or up to 24 hours.
  • Pre-heat oven to 200C.
  • Grease baking pan with coconut oil.
  • Remove chicken from zip-lock bag, discarding the left-over marinade.
  • Bake in middle rack at 200C for 50-60 minutes or until cooked.
  • Check by piercing thickest part of the leg, the juices should run clear.
  • Garnish with chopped coriander and serve.


Adapted from Goodfood