“Kumar Mahadevan is a master of spicing and this mix, to create juicy, delicious chicken, is one of his best recipes. The yoghurt marinade helps tenderise the chicken.” Maeve O'Meara, Food Safari Fire
- 1 kg (2 lb 3 oz) spatchcock, butterflied and skin removed
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp finely grated ginger
- 2 garlic cloves, crushed
- 3 tbsp malt vinegar
- ½ tsp salt
- 3 tbsp Greek-style yoghurt
- 3 tbsp mustard oil
- 100 g (3½ oz) butter or ghee, melted
- 1 tsp grated nutmeg
- 1 tsp ground mace
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground star anise
- 2 tsp ground cumin
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 6 hours
Score the breasts of the spatchcock, making three cuts each with a sharp knife. Combine the turmeric, chilli powder, ginger, garlic, vinegar and salt, and rub over the spatchcock. Marinate in the refrigerator for a minimum of 3 hours.
Combine all the garam masala ingredients and add to the yoghurt along with the mustard oil and a pinch of salt. Stir well and coat the spatchcock. Cover and marinate in the refrigerator for another 3 hours.
Preheat your tandoor, barbecue or charcoal grill to high heat. Thread two long metal skewers through the spatchcock crossways. Place on the barbecue, breast-side down, for 6 minutes (or until cooked). When tested with a skewer, the juices should run clear. If you’re grilling in the oven, allow approximately 10–12 minutes.
Rest for 5 minutes before cutting into pieces and brushing with the butter or ghee. Serve with mint and yoghurt sauce as part of a shared meal.
Recipe from Food Safari Fire by Maeve O'Meara (Hardie Grant, hbk, $55). Photography by Toufic Charabati.
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