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Delishar

Spatchcock Tandoori-style Chicken

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Servings: 4
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

Adapted from Goodfood