| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFIn a bowl, mix the butter chicken spice mix with Greek yoghurt.
Coat the spatchcocked chicken with this mixture, ensuring it's well-covered. Marinate for at least 30 minutes or overnight for richer flavour.
Preheat the oven to 200°C, gas mark 6.
Mince the garlic, finely chop the ginger and finely chop the onion.
Heat the oil in medium-sized pan. Sauté the onion until softened. Add the garlic and ginger. Cook until fragrant. Pour in the tomatoes, stirring to combine. Then, add the heavy cream, bringing the mixture to a gentle simmer. Pour the tomato mixture into a large roasting dish and place the spatchcock chicken over the tomato mixture.
Transfer the pan to the oven and roast for approx. 40-50 minutes, or until the chicken is cooked through, occasionally basting with the sauce.
Remove from the oven and scatter over the coriander leaves. Serve the spatchcock butter chicken accompanied by warm naan.
