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Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Win an Everdure BBQ for summer

Tandoori Spatchcock

 
Type of Dish: Main
Serves:
4
Prep Time:
10 min
Marinating Time:
240 min
Cooking Time:
20 min
Primary Ingredient:
Chicken
Best Suited for: BBQ dinner party

Here's another short cut using MASTERFOODS Tandoori seasoning, instead of combining half a dozen dry spices yourself.

Goes Well With

Ingredients

  • 4
    whole
    Spatchcock(s)
    butterflied
  • 3
    tbsp
    Tandoori Seasoning
  • 1
    cup(s)
    Plain Yoghurt
  • 1
    tbsp
    Lemon Juice
  • 1
    whole
    Lemon(s)
  • 1
    cup(s)
    Fresh Coriander
    leaves
  • 2
    cup(s)
    Basmati Rice
  • 6
    whole
    Whole Cloves
  • 6
    whole
    Cardamom Pods
  • 1
    pinch(es)
    Saffron Threads
Print Shopping List

Directions

  • 1 Marinate the little chooks in the Tandoori seasoning, yoghurt and the tablespoon of lemon juice for four hours or overnight.
  • 2 Cook the rice as per instructions on the pack with the cloves, cardamom and saffron.
  • 3 Char grill the spatchcock over medium heat for about ten minutes each side, closing the lid of the barbecue if you think you need to.
  • 4 Check that the birds are cooked by inserting the point of a sharp knife into the thickest part; if the juices run clear, its done, if they're still pink, give them a couple of minutes more.
  • 5 Serve some rice with each spatchcock and garnish with coriander leaves and lemon wedges.

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