Tandoori chicken

“Kumar Mahadevan is a master of spicing and this mix, to create juicy, delicious chicken, is one of his best recipes. The yoghurt marinade helps tenderise the chicken.” Maeve O'Meara, Food Safari Fire

Credit: Toufic Charabati

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 kg (2 lb 3 oz) spatchcock, butterflied and skin removed
• ½ tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tbsp finely grated ginger
• 2 garlic cloves, crushed
• 3 tbsp malt vinegar
• ½ tsp salt
• 3 tbsp Greek-style yoghurt
• 3 tbsp mustard oil
• 100 g (3½ oz) butter or ghee, melted

Garam masala

• 1 tsp grated nutmeg
• 1 tsp ground mace
• ½ tsp ground cardamom
• ½ tsp ground cloves
• ½ tsp ground star anise
• 2 tsp ground cumin

Marinating time 6 hours

Instructions

Score the breasts of the spatchcock, making three cuts each with a sharp knife. Combine the turmeric, chilli powder, ginger, garlic, vinegar and salt, and rub over the spatchcock. Marinate in the refrigerator for a minimum of 3 hours.

Combine all the garam masala ingredients and add to the yoghurt along with the mustard oil and a pinch of salt. Stir well and coat the spatchcock. Cover and marinate in the refrigerator for another 3 hours.

Preheat your tandoor, barbecue or charcoal grill to high heat. Thread two long metal skewers through the spatchcock crossways. Place on the barbecue, breast-side down, for 6 minutes (or until cooked). When tested with a skewer, the juices should run clear. If you’re grilling in the oven, allow approximately 10–12 minutes.

Rest for 5 minutes before cutting into pieces and brushing with the butter or ghee. Serve with mint and yoghurt sauce as part of a shared meal.

Recipe from Food Safari Fire by Maeve O'Meara (Hardie Grant, hbk, $55).  Photography by Toufic Charabati.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.