Tandoori-Spiced Spatchcock Roast Chicken
This oven-roasted spatchcock recipe delivers a speedy roast chicken that explodes with delicious flavours. Cucumber raita alongside complements with creamy, cool and herby elements.
Main
Serves 4 People
40 minutes prep time, 1 hour cook time
Ingredients
1/4 cup (60 mL) Rolling Meadow Unsalted Butter, melted
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh gingerroot
1 1/2 tbsp (22 mL) garam masala
1 1/2 tbsp (22 mL) paprika
2 tsp (10 mL) ground cumin
2 tsp (10 mL) salt
2 tsp (10 mL) black pepper
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) curry powder
1 spatchcocked chicken (about 4 lbs/2 kg)
Cucumber Raita:
1 cup (250 mL) diced cucumber
1 cup (250 mL) Rolling Meadow 0% Greek Yogurt
2 tbsp (30 mL) freshly squeezed lemon juice
2 tbsp (30 mL) finely chopped fresh cilantro
2 tbsp (30 mL) finely chopped fresh mint
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 tsp (1 mL) ground coriander
Instructions
1. Preheat oven to 425°F (220°C).
2. In small bowl, stir together melted butter, garlic, ginger, garam masala, paprika, cumin, salt, black pepper, cayenne, coriander, cardamom and curry powder.
3. Pat chicken dry with paper towel and rub all over with butter mixture. Transfer chicken, breast-side up, to roasting pan fitted with rack.
4. Roast chicken until skin is golden and crisp, juices run clear, and instant-read thermometer registers 165°F (74°C) when inserted into thickest part of inner thigh, about 60 to 70 minutes. Let rest for 10 minutes.
5. Cucumber Raita: Meanwhile, in small bowl, toss cucumber in salt. Transfer to colander. Let drain for 10 minutes; using hands, squeeze out excess moisture (discard liquid).
6. In serving bowl, stir together cucumber, yogurt, lemon juice, cilantro, mint, cumin, salt, pepper and coriander.
7. Carve chicken into pieces and serve with cucumber raita.
Tip: To spatchcock a chicken, use kitchen shears to cut down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.
