Spice up your BBQ with this bad boy. An absolute worldy of a dish.
Best if you leave the chicken marinating overnight. AND make sure the barbecue isn’t roasting hot when you cook it – should be a medium heat. If your chicken is taking ages to cook through, put it on a tray and cover it in tin foil and that should do the trick.
COOKING TIME (INCLUDES PREPARATION TIME): 3 HOURS 30 MINUTES
1 Chicken - £3.50
Red Chillies - £0.60
Garlic - £0.30
Ginger - £0.27
Garam Masala - £0.85
Ground Coriander - £0.85
Cumin - £0.85
Pot of Yoghurt - £0.90
Coriander - £0.70
1 Lemon - £0.30
Total Cost - £9.12 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Spatchcock your chicken. This is very easy. Take some scissors, and snip off the parson’s nose, and cut down either side of the backbone. Remove the backbone, and then squish the chicken flat. (See video)
Marinade time. Into a bowl, add ¾ of a pot of yoghurt, 2 teaspoons of cumin, 2 teaspoons of ground coriander, 3 1/2 teaspoons of garam masala, a large piece of grated ginger, 2 grated garlic cloves, a grated red chilli, the zest and juice of a lemon, salt and pepper.
Place chicken in a bowl, and pour the marinade over it. Rub it in, cover the bowl with cling film and leave for a minimum of 2 hours in the fridge (preferably overnight).
Fire up your barbie. When the coals are white, whack the chicken on the grill. Grill for 5 minutes each side, and then cover the barbecue (which should be on a medium heat) for 50 minutes. Cooking times will vary based on the size of the chicken, but keep checking and turning and covering until the chicken is cooked through. Don’t worry, it will look a little charred but this all adds to the tandoori flavour.
When the chicken is cooked through, remove from the heat and roughly chop into chunks. Serve on a board, with fresh coriander scattered on top, a good squeeze of lemon juice and some dollops of yoghurt. Enjoy!