Tandoori Spatchcock

Ingredients

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

Aki’s Indian Restaurant, Woolloomooloo, NSW

 

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