Spatchcocked Tandoori-Style Chicken with Cucumber Salad & Naan
Spatchcocked Tandoori-Style Chicken with Cucumber Salad & Naan
Prep time
Cook time
Total time
Crispy, golden and perfectly spiced. This one-pan wonder is sure to be your new weeknight family favourite recipe!
Author: Emily Mardell
Serves: 6 servings
Ingredients
Spiced Spatchcocked Whole Chicken
- ¾ cup (175 g) plain Greek yogurt
- 1 Tbsp (15 mL) vegetable oil
- Juice ½ lemon
- 1 Tbsp (15 mL) fresh ginger, grated
- 1 Tbsp (15 mL) fresh garlic, minced (3-4 cloves)
- 2 tsp (10 mL) paprika
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) cayenne pepper
- Salt and black pepper to taste
- ¼ cup (60 mL) fresh cilantro, finely chopped (plus extra for garnish)
- 1, 4 lb whole chicken, spatchcocked
- 6 individual naan bread
Cucumber-Radish Salad
- 1 English cucumber, thinly sliced
- 10 radishes, trimmed and thinly sliced
- ½ red onion, thinly sliced
- ¼ cup white vinegar
- 1 tsp (5 mL) honey
- Salt and black pepper to taste
Yogurt-Mint Sauce
- ½ cup (115 g) plain Greek yogurt
- Juice ½ lemon
- 1 tsp (5 mL) honey
- 1 tsp (5 mL) vegetable oil
- 2 tbsp (30 mL) fresh mint, finely chopped
- 1 spring onion, finely chopped (optional)
- Salt and black pepper to taste
Instructions
- Directions:
- In a small bowl combine ¾ cup yogurt, oil. lemon juice, spices and cilantro. Set aside.
- Spatchcock chicken by carefully removing backbone with a pair of kitchen shears. Firmly press the breastbone to flatten.
- Use a pastry brush (or the back of a spoon) to evenly coat the chicken in the spiced yogurt mixture. Cover with plastic wrap (or add whole chicken to a large ‘ziplock’ baggie) and allow to marinate in the refrigerator for 4, up to 24 hours.
- Preheat the oven to 400 F. Place marinated chicken on a parchment lined baking sheet and roast for approximately 45 minutes, or until the internal temperature reaches 165 F.
- While chicken is roasting, prepare cucumber salad and yogurt-mint sauce. In a medium bowl combine all ingredients for salad. Refrigerate and serve when chicken is ready.
- In a small bowl combine ingredients for yogurt-mint sauce.
- Remove from the oven and allow the chicken to rest for 10 minutes before carving to serve.
- Enjoy with warm naan bread, cucumber-radish salad and cooling yogurt-mint sauce.
Nutrition Information
Serving size: 6
