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#Cook2Connect
Mike Reid shares his take on this beautiful Tandoori Spatchcock, a warm spice-filled dish that is sure to be a crowd-pleaser. This recipe is created as part of the Cook To Connect campaign partnership with Oz Harvest. #CookToConnect
1. Lightly score the chicken on both sides.
2. 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.
3. 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
4. Pop your chicken out to rest whilst you add Ghee to your chicken pan and fry off your naan bread.
5. Serve with your chutney and lime