I love nothing more in this world than a roasted chicken! Any way I can take it, I love to experiment and try new things. This time I really wanted to emulate a tandoori chicken but with more of a coronation chicken salad flavour. This was very simple; the only difficult part was doing cutting the back out of the chicken because I decided to do a spatchcock method. I also removed the skin and slashed it a bit so the marinade would seep in. I marinated mine for about 5 hours but you can do 1-2 in a pinch. Enjoy!
1 medium chicken (1.4kg)
300g non-fat Greek yogurt
2 tbsp. madras paste
2 tbsp. Mango chutney
5 garlic cloves
Spatchcock your chicken, please only do this if you are skilled with a knife, and have a sharp one!
Cut out the backbone on both sides of the spine, flip the chicken over and press it down and break the breastbone.
Remove all the skin and slash the breast and thighs.
In a bowl, mix up all of the ingredients thoroughly.
Put your chicken in a pan, that can go in the fridge, and rub the marinade in, don’t be afraid to get personal with it. It needs a massage!
Pop that in the fridge for a few hours and you’ll be ready to cook!
Take the chicken out and try to wipe down a bit of the yogurt, but not much.
Place on a wire rack pan and bake at 200C for about an hour or until it’s nice and brown but not burnt.
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