Home Recipe ContentTandoori Spatchcock

Tandoori Spatchcock

Published : June 28, 2015

WOW your dinner guests with this spectacular dish!


1 spatchcock (Medium Size 7)
Garam Masala
1 tbsp Ginger Paste
1 tsp Ground Nutmeg
½ tbsp Crushed Garlic
1 tsp Mace Powder
60 ml Malt Vinegar
½ tsp Ground Cardamon
3 tbsp Mustard Oil
½ tsp Ground cloves
1 tsp chilli powder
½ tsp ground star anise
½ tsp Turmeric Powder
3 tbsp 
Country Style Yoghurt


  • Skin the bird and score the breast (3 on each side), the knee joint and remove (or loosen) the tendon from the inner part of the thigh.
  • Rub the bird with a mixture of salt, turmeric, chilli powder, ginger paste, garlic and malt vinegar.
  • Let it rest for a minimum of 3 hours.
  • Make a marinade by beating the yoghurt, add garam masala and a touch of salt and mustard oil. Let it rest for another 3 hours in the fridge.
  • Bring it to room temperature 20 mins before cooking.
  • Skewer the bird (as in the picture) with the breast facing the charcoal and cook for 6 mins on medium heat.
  • Remove the bird and let it rest for 5 mins to let the excess marinade flow off.
  • Brush with melted butter and serve with a mint and yoghurt chutney.

Recipe by Chef Kumar Mahadevan of Aki’s Indian Restaurant, Woolloomooloo, NSW

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