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Masala spatchcock chicken

Masala spatchcock chicken on a decorative plate

Masala spatchcock chicken

Name: Masala spatchcock chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1 whole chicken (about 1.5kg); 1 tsp ground fenugreek; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp black peppercorns; 2 tsp ground turmeric; 1tsp smoked paprika; 5tbsp natural yogurt

Melissa Thompson – Journalist and food writer

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Serves 6

More effort

Prep: 15 mins

Cook: 45 mins

plus overnight marinating

A star rating of 3.6 out of 5.3 ratingsRate

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Welcome warmer spring and summer days with our masala spatchcock chicken cooked on the barbecue. It's ideal for an alternative Sunday lunch

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 whole chicken

(about 1.5kg)
1 tsp ground fenugreek
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
2 tsp ground turmeric
1tsp smoked paprika
5tbsp natural yogurt

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Nutrition: Per serving

kcal408
fat23g
saturates7g
carbs3g
sugars3g
fibre1g
protein48g
salt2.1g

Method

step 1

To spatchcock the chicken, lay it on a board, breast-side down, and cut down either side of the backbone using kitchen scissors to remove it (this can be frozen to use in stock). Make two slashes in each side of the chicken breasts, and one in each of the legs and thighs. Flip the chicken over so it’s cut-side is down, then gently press down over the breasts using your hands to flatten it.
step 2

Toast the fenugreek, cumin and coriander seeds and the peppercorns in a dry frying pan over a medium heat until fragrant, about 5 mins – watch closely to ensure they don’t burn. Grind in a spice grinder or using a pestle and mortar, then combine with the turmeric, paprika and 2 tsp salt in a bowl. Stir into the yogurt.
step 3

Put the chicken in a roasting tin and pour over the spiced yogurt, rubbing it into the slashes and over both sides of the bird. Cover with baking parchment and chill overnight.
step 4

The next day, light the coals of the barbecue and, once the flames have died down, move them to one side of the grill. Put the chicken breast-side up on the side without coals, with the legs closest to the heat source. Close the lid, open the vents and grill for 30 mins.
step 5

Turn the chicken over, close the lid again and cook for another 30 mins. Move the chicken directly over the coals, breast-side up, cover and cook for 10 mins. Turn over and cook for another 10 mins, then check the temperature where the thigh attaches to the body – it's ready when the probe reads 70C or the juices run clear. Remove to a tray, cover loosely and rest for 10 mins before carving.

Recipe tip

If at any point the chicken starts to brown too quickly, you can cover it with foil.

Recipe from Good Food magazine, April 2023

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A star rating of 3.6 out of 5.3 ratings

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