Tandoori-Style Masala Spatchcock Chicken

Name: Tandoori-Style Masala Spatchcock Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 whole chicken; 1 tsp fenugreek seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp black peppercorns; 2 tsp ground turmeric; 1 tsp smoked paprika; 5 tbsp natural yogurt; 2 tsp salt

This masala spatchcock chicken is marinated in a fragrant yogurt and spice mixture, then grilled until smoky, juicy, and deeply flavorful. Flattening the chicken helps it cook evenly, while the overnight marinade keeps every bite tender and well seasoned.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1
fenugreek seeds
1 tsp
cumin seeds
1 tsp
coriander seeds
1 tsp
black peppercorns
1 tsp
ground turmeric
2 tsp
smoked paprika
1 tsp
natural yogurt
5 tbsp
salt
2 tsp

Step-by-Step Instructions

Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken over, press firmly on the breastbone to flatten it, then make 2 slashes in each breast and 1 slash in each thigh and drumstick so the marinade can penetrate.

In a dry skillet over medium heat, toast the fenugreek, cumin, coriander seeds, and black peppercorns for 3 to 5 minutes, stirring often, until fragrant. Let them cool slightly, then grind them finely and mix with the turmeric, smoked paprika, and salt. Stir the spice blend into the yogurt to make the marinade.

Set the chicken in a roasting tin or large dish and rub the spiced yogurt all over, making sure it gets into the slashes and coats both sides well. Cover and refrigerate overnight, or for at least 8 hours.

Prepare a barbecue for indirect heat by banking the hot coals to one side. Place the chicken breast-side up on the cooler side of the grill with the legs facing the hotter side. Close the lid, open the vents, and cook for 30 minutes.

Flip the chicken, close the lid, and cook for another 30 minutes. Move the chicken over direct heat, breast-side up, and grill for 8 to 10 minutes to char the skin lightly. Turn and grill the other side for another 8 to 10 minutes, or until the thickest part of the thigh reaches 74C/165F. Transfer to a tray, rest for 10 minutes, then carve and serve.