British Ramadan
Join us on a 30-day food adventure this British Ramadan. Watch us on British Muslim TV for FREE on: Sky 752 or Freeview 264 via VisionTV.
Tandoori Spatchcock Chicken
Chicken Serves 4
This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.
Join us this Ramadan for non-stop cooking and a food adventure like no other!
- Preparation 35min
- Cooking time: 70-80min
Ingredients
- 1 x 1.5Kg whole chicken
For the marinade
- 300ml Greek yogurt
- large piece ginger, grated
- 4 garlic cloves, crushed
- ¾ tsp garam masala
- ¾ tsp ground cumin
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ squeezed lemon
- A splash of red food colouring
- Small hand full of chopped coriander
- A pre-bought marinade can be used
Method
- Take the chicken and split with a knife down the backbone alternatively the backbone can be removed by cutting each side.
- Open out the chicken and place bones down onto a baking sheet
- Make slashes on the breast 3 each side and 1 each side on the thigh and drum
- Mix the marinade ingredients together with a spatula and either by hand or with a pastry brush apply the marinade to the skin of the chicken working it into the slashes
- Leave to marinate for at least 2 hours before cooking
- Cook in a pre-heated fan oven 170°C for 70-80mins basting occasionally
- Leave to rest 10mins before carving
- Sprinkle with the coriander and serve
