Home Recipe ContentTandoori Spatchcock

Tandoori Spatchcock

Published : June 28, 2015

WOW your dinner guests with this spectacular dish!

Ingredients

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

Method

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