I am obsessed with Indian food. I have a visceral reaction when eating it, even thinking about it! I’ve never tried any Indian dish I didn’t love. I understand I know nothing about the cuisine, but I am dying to learn more. It’s on my bucket list to travel to India and eat my way around the country. With its incredible diversity, I will never know even a fraction about this ancient cuisine, but I am going to do my best to learn as much as I can!
This BBQ Spatchcock Tandoori chicken is wildly flavourful and strikingly beautiful. The cooling combo of cucumber and cumin raita is the perfect accompaniment for this dish. Enjoy ‘as is’ or wrap everything into a warm pita…or better yet some fresh Naan bread!
Spatchcock chicken is when the spine of the chicken is removed and the bird is pressed flat before cooking. The breast remains facing up and the rib cage touches the pan or the grill.
Spatchcock Tandoori Chicken and fresh Raita. A summer culinary superstar that you’ve got to try.Print Recipe
- 1 whole chicken
- 1 inch minced ginger
- 7 cloves minced garlic
- ¼ cup chopped cilantro
- 1½ cups plain yogurt
- 1 tbsp garam masala
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp maple syrup
- zest and juice of a lemon
- 1 tsp salt
- 2 cups plain yogurt
- 4 inches cucumber finely diced
- ½ cup chopped cilantro
- 1 tsp cumin
- ½ small white onion diced
- 2 tsp fresh lemon juice
- 1 pinch salt
- In a large bowl mix together ginger, garlic, cilantro, yogurt, tandoori masala, garam masala, coriander, cumin, maple syrup, lemon juice and salt. Rub mixture all over bird and let sit in fridge overnight. Pro tip: you will want to use gloves to massage the marinade into the bird to avoid staining your hands.
- The next day remove the bird from the fridge. Stand the bird up and run a sharp knife down both sides of the spine (opposite side from the breasts). Remove spine. Lay bird down on sheet tray with the breast upward and push down to crack the ribs. Legs should be out to the side and the whole bird should be laying flat.
- Turn BBQ on high. Lay bird, breast facing upwards, onto the grill. Leave on high for 10 minutes and then turn the burner below the chicken off but keep the other burners on medium. We are cooking using indirect heat. Let the chicken cook for about 50 minutes or until internal temp is 170. Remove and rest for 10 minutes before cutting.
- Now, time for the raita. This is a doozy and dead easy. In a bowl mix together yogurt, chopped cilantro, cucumber, cumin, onion, lemon juice, and salt. Mix together and serve with chicken!
- Pour a light crisp beer, if that's your thing, and enjoy this flavour bomb of a meal!