Tandori Spatchcock Chicken
Here’s what you need
4 lb Whole Chicken
¼ c Lime Juice (Fresh)
3tsp Ginger powder
4 tsp Paprika
1 ½ tsp Saffron Powder
¾ tsp Cinnamon Powder
1 ½ tsp Nutmeg
1 tsp Cardamon
1 tsp Geera /Cumin Powder
1 tbsp Salt
½ tbsp Black pepper
Olive Oil to coat Chicken
The Yogurt Dip
1c Greek yogurt
¼ c Parsley (chopped finely)
1 Tbsp Garlic (minced)
½ tsp Black pepper
Salt to taste
2 Tbsp Basil (chopped finely)
1c Cucumber (grated finely)
Hot sauce / Pepper sauce (optional)
Let’s make it
- In a large bowl, place the whole chicken and cover with water and mix in lime/ lemon juice
- Let the chicken soak for a few minutes, wash and remove from the water bath
- To spatchcock the chicken –
Remove the back bone using a sharp knife or kitchen shears
- Place chicken on a meat board, breast side down, turn the legs and the wings inward and press down on the breast to make it flat.
- Using a clean cloth or paper towel, pat dry the chicken and coat generously with olive oil.
- In a bowl add all the dry ingredients and mix well to make the rub
- Cover the chicken with the rub
- Prepare a baking tray by greasing lightly with olive oil
- Place chicken on tray bone side down
- Pre heat the oven to 375 degrees
- Bake for 40 – 50 mins or until chicken is completely cooked
Let’s make the Yogurt Dip
- Peel and shred the cucumbers
- Place in a clean cloth or lay on paper towels to remove excess liquid
- In a bowl, mix together yogurt, parsley, basil and garlic
- Fold in shredded cucumber and season it with salt and black pepper to taste
- Add hot sauce to spice it up if you desire
- Perfect!