Tandoori Spatchcock With Garlic Roti And Sweet Mango Pickle
Tandoori Spatchcock With Garlic Roti And Sweet Mango Pickle
Michael ReidFull Recipe In details
Ingredients
- 1 Spatchcock chicken, breast bone and backbones removed
- 4 tbsp Patak’s Tandoori paste
- 4 tbsp plain yoghurt
- 2 tbsp lemon juice
- 2 Patak’s Garlic & Herb Naans
- 1 tbsp ghee
- 2 tbsp Patak’s Mango chutney, to serve
- ½ lime, to serve
Methods
- Lightly score the chicken on both sides
- Mix tandoori paste, yoghurt and lemon juice into a smooth paste and rub the marinade generously all over the spatchcock. Cover and refrigerate for eight hours or overnight
- Seal your chicken skin side down over medium heat, before popping in the oven at 180°C for a further 12 minutes or until cooked
- Pop your chicken out to rest whilst you add ghee to your chicken pan and fry off your naan
- Serve with your chutney and lime
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