Tandoori Spatchcock With Garlic Roti And Sweet Mango Pickle
Tandoori Spatchcock With Garlic Roti And Sweet Mango Pickle
Full 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
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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