Tandoori Spatchcock Chicken

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Spatchcock: sounds rude, but isn’t. Find out what it is here.

Tandoori Spatchcock Chicken

Tandoori Spatchcock Chicken


  • 1 whole small chicken
  • 2 red onions halved
  • 1 tin coconut milk
  • 200 milliliters organic thick yoghurt
  • 2 tablespoons tomato puree
  • 1 tablespoon honey
  • 1/2 lemon juice
  • 4 cloves garlic
  • 2inch knob ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander


  1. Blend the marinade ingredients and cover the chicken pushing the marinade under skin and all over the place. Try and marinade for a full day or overnight.
  2. Heat a griddle pan and get it smoking hot, sear the chicken on both sides.
  3. Transfer to a roasting dish and cook on a bed of onions, on 180 for 40/45 minutes until juiced run clear. Cover with foil until last 10/15 minutes.
  4. Last 10 minutes remove foil pour over tin of coconut milk and put back in oven, let the skin brown and the sauce heat and cook down a bit.
  5. Serve with cumin spiced rice or cauliflower rice, courgette spirals and a leaf/herb salad.

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Tandoori Spatchcock Chicken

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