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!