Rolling Meadow Dairy

Tandoori Roasted Chicken

This oven-roasted spatchcock recipe delivers a speedy roast chicken that explodes with delicious flavours. Cucumber raita alongside complements with creamy, cool and herby elements.

Prep time : 40 mins

Cook time : 1 hr

Serves : 4 people

Advanced Dinner High-Protein Long (>60 min)

Featured Rolling Meadow Products:

Rolling Meadow Dairy

Grass-Fed Unsalted Butter

454g

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Rolling Meadow Dairy

Grass-Fed Plain Greek Yogurt

0% M.F. , 500g

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Ingredients

  • 1/4 cup (60 mL) Rolling Meadow Unsalted Butter, melted

  • 2 cloves garlic, minced

  • 1 tbsp (15 mL) minced fresh ginger root

  • 1 1/2 tbsp (22 mL) garam masala

  • 1 1/2 tbsp (22 mL) paprika

  • 2 tsp (10 mL) ground cumin

  • 2 tsp (10 mL) salt

  • 2 tsp (10 mL) black pepper

  • 1 tsp (5 mL) cayenne pepper

  • 1 tsp (5 mL) ground coriander

  • 1/2 tsp (2 mL) ground cardamom

  • 1/2 tsp (2 mL) curry powder

  • 1 spatchcocked chicken (about 4 lbs/2 kg)

Cucumber Raita:

  • 1 cup (250 mL) diced cucumber

  • 1 cup (250 mL) Rolling Meadow Plain Greek Yogurt 0%

  • 2 tbsp (30 mL) freshly squeezed lemon juice

  • 2 tbsp (30 mL) finely chopped fresh cilantro

  • 2 tbsp (30 mL) finely chopped fresh mint

  • 1 tsp (5 mL) ground cumin

  • 1 tsp (5 mL) salt

  • 1/4 tsp (1 mL) freshly ground black pepper

  • 1/4 tsp (1 mL) ground coriander

How To Make It

1

Preheat oven to 425°F (220°C).

2

In small bowl, stir together melted butter, garlic, ginger, garam masala, paprika, cumin, salt, black pepper, cayenne, coriander, cardamom and curry powder.

3

Pat chicken dry with paper towel and rub all over with butter mixture. Transfer chicken, breast-side up, to roasting pan fitted with rack.

To spatchcock a chicken, use kitchen shears to cut down each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.

4

Roast chicken until skin is golden and crisp, juices run clear, and instant-read thermometer registers 165°F (74°C) when inserted into thickest part of inner thigh, about 60 to 70 minutes. Let rest for 10 minutes.

5

Cucumber Raita: Meanwhile, in small bowl, toss cucumber in salt. Transfer to colander. Let drain for 10 minutes; using hands, squeeze out excess moisture (discard liquid).

6

In serving bowl, stir together cucumber, yogurt, lemon juice, cilantro, mint, cumin, salt, pepper and coriander.

7

Carve chicken into pieces and serve with cucumber raita.

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