Tandoori Spatchcock With Garlic Roti And Sweet Mango Pickle

Tandoori Spatchcock With Garlic Roti And Sweet Mango Pickle

Prepare a mouthwatering tandoori spatchcock by scoring the chicken and marinating it in a mixture of tandoori paste, yogurt, and lemon juice. Serve this dish with chutney and lime for a delicious, aromatic meal.

CHEF

Michael Reid

cuisine

Indian

social

Michael Reid

cooperated brands

Patak’s

TEFAL

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
  • Serve with your chutney and lime

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