Spatchcock Roast Chicken Tikka
Ingredients
- 1 medium whole chicken
Marinade
- 75g greek yoghurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp lemon juice
- 1 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp dried methi leaves (optional)
- 1 tsp salt
Garnish
- Fresh mint (optional)
- Coriander (optional)
- Black onion seeds (optional)
Preparation
Mix together the marinade ingredients in a small bowl and set aside.
Spatchcock the chicken by turning it upside down and cutting lengthways along the spine using kitchen scissors, then turn it back over, place your hand on the breast, and press down to flatten.
Dry the chicken with kitchen towel, make a few 1cm deep slits in the breasts and legs, rub the marinade all over including underneath, in the slits, and under the skin, then cover and refrigerate overnight.
Place in a 200-degree Celsius fan oven for 35 minutes and rest for 30 minutes before serving.
Serving suggestions
This dish is perfect for summer and can be served with salad, rice, chips, naan, or other sides like Dahi chutney.
