Tandoori Spatchcock Chicken

Tandoori Spatchcock Chicken

We love cooking this on the BBQ, but it works just as well in the oven.

Yield: Serves: 8-10


  • 2 whole chickens, spatchcocked (ask your butcher to do this)
  • 1 litre thick, plain yoghurt
  • 2 tablespoon lemon juice
  • 2 cloves garlic crushed
  • 1 teaspoon grated ginger
  • 1 tablespoon ground coriander seeds
  • 1 tablespoon paprika
  • 1⁄2 teaspoon garam masala
  • 1⁄4 teaspoon chilli powder
  • 1 teaspoon cumin seeds; ground
  • 1 1⁄2 teaspoon salt
  • 2 tablespoon oil


1 Mix all of the marinade ingredients together in a baking dish that’s large enough to accommodate the spatchcocked chicken.

2 Cut a few slashes on the thickest part of the chicken. Smear the marinade all over the chicken and cover with cling film. Refrigerate for a few hours or overnight.

3 Grill on medium heat on the barbecue or in the oven at 180°C/gas mark
4 for 50 minutes to 1 hour or until done (depending on the size of the chicken). Chop into serving pieces.

Tip: If you can't get garamasala or ground coriander, use a madras curry powder

Photography Credit: Harry Weir

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