Whole Tandoori Chicken

This Whole Tandoori Spatchcock Chicken is packed with bold Indian-inspired flavours. The flattened chicken cooks evenly and stays juicy with a lightly charred finish. It is perfect for sharing and works beautifully on a BBQ or grill.

Prep Time 20

Cook Time 40

Marinating 4

Total Time 5

Servings Portions

Ingredients

2 kg whole chicken

For the Marinade:

200 g natural yoghurt
3 cloves garlic finely chopped
1 tbsp fresh ginger grated
1 large lemon juice only
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
1 tsp chilli powder adjust to taste
1 tsp garam masala
½ tsp turmeric
1 tsp salt
1 tbsp vegetable oil

Instructions

The Chicken:

Place the chicken breast-side down on a board. Cut along both sides of the backbone using scissors. Remove the backbone, then turn the chicken over. Press down firmly on the breast to flatten it.
2 kg whole chicken
Make a few shallow cuts in the thick parts of the chicken. This helps the marinade soak in and improves flavour.

Making the Marinade:

Combine the yoghurt, garlic, ginger, lemon juice, spices, salt and oil in a bowl. Mix until smooth and evenly coloured.
200 g natural yoghurt, 3 cloves garlic, 1 tbsp fresh ginger, 1 large lemon, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 1 tsp chilli powder, 1 tsp garam masala, ½ tsp turmeric, 1 tsp salt, 1 tbsp vegetable oil
Rub the marinade all over the chicken. Ensure it gets into the cuts and under the skin where possible.

Marinate:

Cover and place in the fridge for at least 4 hours. For best results, leave it overnight. This step builds deep flavour.

Preheat the BBQ or grill:

Set up for medium heat. If using a BBQ, create a two-zone heat area for better control.

Cooking the chicken:

Place the chicken skin-side down first. Cook for 10–15 minutes until lightly charred. Turn it over and cook for another 20–30 minutes. Turn occasionally to prevent burning.

Check doneness:

Insert a thermometer into the thickest part of the meat. It should read 75°C. The juices should run clear.

Rest the chicken:

Remove from heat and let it rest for 10 minutes. This keeps the meat juicy.
Serve:
Cut into portions and serve with your favourite sides.

Equipment

Notes

Tips:

Use full-fat yoghurt for a richer marinade.

Do not skip the marinating time, as it builds flavour.

Keep the heat moderate to avoid burning the spices.

Add a small piece of charcoal to the BBQ for extra smoky flavour.

Nutrition