Ingredients
- SpinneysFOOD Butter Chicken Spice Mix 2 tbsp
- SpinneysFOOD Greek Yoghurt 200g
- Whole chicken 1 (approx. 1.5 kg), spatchcocked (ask the butcher to do this)
- Garlic 4 cloves
- Fresh ginger 10cm piece
- Brown onion 1 large
- SpinneysFOOD Mediterrnean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
- Heavy cream 200ml
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Peppercorns To taste
- SpinneysFOOD Fresh Coriander To serve
- Naan 4
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted spatchcock butter chicken
Indian 15 Mins Prep · 45 Mins Cook
- In 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.