Tandoori Spatchcock - A Show Stopping Diwali Dinner Recipe
Recipe by Tara Maina
Bring bold Indian flavours to your Diwali dinner table with this Tandoori Spatchcock. Juicy, spice-marinated chicken roasted to perfection. It’s a festive main that’s as impressive as it is easy to serve for entertaining.
Tandoori Spatchcock Recipe
Serves 4
Ingredients
1/2 cup yoghurt
Juice from 1 lemon
4 cloves garlic, minced
1 tbsp minced fresh ginger
1-2 green chillies, finely chopped
1 tsp salt
1 tbsp tandoori masala mix
1 tbsp ground cumin
3/4 tbsp garam masala
2 tsp ground coriander
1 whole chicken
4 large naans
Raita
400g natural yoghurt
1 medium cucumber
1 small bunch of coriander, finely chopped
1 tsp ground roasted cumin powder
salt and pepper to taste
Method
In a mixing bowl, mix together the yoghurt, lemon juice, garlic, ginger, green chilli, salt, tandoori masala, ground cumin, garam masala and ground coriander. Add a taste of salt and adjust the amount as needed.
Pat the chicken dry. On a large cutting board, flip it over so the breast side is down. Using sharp kitchen shears, hold the neck and cut along one side of the spine. Then repeat on the other side. Once you have removed the spine, flip the bird back over so the breasts are up. Using the palms of your hands, press down along the breast bone of the chicken until you hear a crack to flatten the chicken. Keep the spine to make stock or broth!
Coat the chicken well in the marinade, get under the skin, and make sure not to tear it. Give it a good rub to coat all over, and then add it, along with the remaining marinade, to a large ziplock bag and rest it on a baking tray. Pop it in the fridge to marinate for at least 1 hour, ideally overnight.
Preheat the oven to 200 °c. Bring the chicken out of the fridge and let it come to room temperature. Line a large rimmed baking tray with foil and put a rack on top. Get the chicken out of the marinade and pop it onto the rack, breast side up, being sure to tuck the wings underneath. Keep the marinade for basting.
Transfer the chicken to the middle rack in the oven. Roast the chicken for 25 minutes. Carefully remove it from the oven. Baste/brush the chicken with the remaining marinade. Put the chicken back in the oven. Reduce the temperature to 180°c. Continue roasting for another 20-20 minutes. Remove the chicken from the oven. To check for doneness, use a food thermometer to measure 74°c(165°f) at the thickest part of the breast, the thigh and ensure that the juices run clear.
Allow the chicken to rest for 15-20 minutes before carving into it.
To make the raita, grate the cucumber into a mixing bowl, add the yoghurt, spices and give it a good mix to combine, then transfer to a serving bowl.
Serve the chicken with warmed naan breads, cucumber raita and poppadums. Garnish with coriander and a few lemon wedges.
Tara Maini Gadhoke is the creative force behind Choperella where she shares approachable, mouthwatering dishes. As a passionate recipe developer, Tara loves sharing recipes that bring joy and flavour to your table. At the heart of Choperella is the belief that gathering around food is about more than just eating – it’s about family, connection, and the simple joy of sharing a meal with those we love. Follow Tara for more recipe inspiration @choperella