Spatchcock Tandoori-style Chicken
Spatchcock chicken marinated in yogurt & gorgeous Indian spices, oven roasted till perfection! Using a ziplock baggie and lined baking tray makes clean up an absolute breeze!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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.