Butterflied Tandoori Chicken

Cook Time 1 hour, plus overnight marination

Servings 4

Ingredients

1 whole chicken

3 tbsp store-bought tandoori paste

2 tbsp plain yoghurt, plus an extra 3/4 cup

10g butter, melted

1 punch coriander, chopped, plus extra for garnish

2 green chillies, chopped

1 lime

1 red onion, thinly sliced to serve 

Naan, to serve 

Salt 

Method

Place the chicken breast-side down on a chopping board. Pat the chicken dry with a paper towel, then, using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to fully remove the backbone (don’t throw away, use it to make stock).

Turn the chicken over and press down firmly on the breastbone with the heel of your hand to flatten.

In a bowl combine the tandoori paste and yoghurt, then rub the marinade all over the chicken. Cover and refrigerate overnight.

Preheat the oven to 200°C with the top grill on.

Place the chicken on a rack over an oiled baking tray. Season with salt. Roast for 45–50 minutes, basting halfway, until charred in spots and juices run clear.

Remove from the oven and baste with the butter. Rest for 10-15 minutes.

Place the coriander, chilli, a pinch of salt and ½ lime juice into a small blender and finely chop. Transfer to a bowl and stir through the yoghurt.

Carve chicken and serve with onions, coriander yoghurt, lime wedge and naan. Garnish with extra coriander leaves.