I love Indian flavors. The spices, the bright aromatics, and the balance of heat and cooling elements always excite me—whether I’m eating out or cooking at home. I haven’t met an Indian dish I didn’t enjoy, and though I still have much to learn about this vast and varied cuisine, I’m eager to explore it. Visiting India and tasting regional specialties is on my bucket list. Until then, I cook dishes that capture that vibrant spirit, starting with this spatchcock tandoori chicken.
This Spatchcock Tandoori Chicken is intensely flavorful and visually striking. The marinade—yogurt blended with garlic, ginger, cilantro and aromatic spices—gives the chicken a deep, tangy character and beautiful color. A simple cucumber and cumin raita keeps the meal bright and refreshing, cutting through the warmth of the spices. Serve it as-is, carve it onto warm naan or pita, or pair it with rice and a crisp salad for a complete meal.
Spatchcocking means removing the backbone of the chicken and pressing it flat before cooking. This technique helps the bird cook more evenly and gives you a higher ratio of crispy skin to tender meat. In this recipe we grill the bird with indirect heat so the outside gets charred while the inside stays juicy.
Recipe
Spatchcock Tandoori Chicken with Fresh Raita — a summer culinary superstar
1 hour (plus overnight marinating)
8
Ingredients:
- 1 whole chicken
- 1 inch fresh ginger, minced
- 7 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 1/2 cups plain yogurt
- 1 tbsp garam masala
- 2 tbsp tandoori masala
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp maple syrup
- Zest and juice of 1 lemon
- 1 tsp salt (adjust to taste)
Raita
- 2 cups plain yogurt
- 4 inches cucumber, finely diced (about 1 cup)
- 1/2 cup chopped cilantro
- 1 tsp ground cumin
- 1/2 small white onion, finely diced
- 2 tsp fresh lemon juice
- Pinch of salt
Instructions:
- In a large bowl, combine the minced ginger, minced garlic, chopped cilantro, yogurt, tandoori masala, garam masala, ground coriander, ground cumin, maple syrup, lemon zest and juice, and salt. Whisk until smooth and well blended. The yogurt base tenderizes the meat and carries the spices into the chicken.
- Rub the marinade thoroughly all over the chicken, making sure to get some under the skin where possible. For easier handling, wear disposable gloves to avoid staining your hands. Cover and refrigerate the chicken overnight for best flavor penetration.
- When ready to cook, remove the chicken from the fridge. To spatchcock: stand the bird upright and cut down both sides of the backbone with a sharp knife or poultry shears, then remove the backbone. Turn the chicken breast-side up on a sheet tray and press down firmly to flatten and crack the ribcage so the bird lays flat. Arrange the legs and wings so the chicken is even.
- Preheat a gas grill to high. Place the chicken on the grill with the breast facing up. Start on high heat for about 10 minutes to develop color and a slight char. Then turn off the burner directly under the chicken and reduce the adjacent burners to medium, cooking with indirect heat. Close the lid and cook for roughly 40–50 minutes more, or until an instant-read thermometer inserted into the thickest part of the breast reaches 170°F (77°C). Times will vary by grill; use temperature rather than time for accuracy.
- Remove the chicken and let it rest for 10 minutes before carving. Resting allows the juices to redistribute and keeps the meat moist.
- Meanwhile, make the raita. In a bowl, combine 2 cups plain yogurt with finely diced cucumber, chopped cilantro, ground cumin, diced white onion, lemon juice, and a pinch of salt. Stir until smooth and chill until ready to serve. The cool raita balances the warm spices of the chicken and adds a refreshing contrast.
- Carve the spatchcocked chicken into pieces and serve with a generous spoonful of raita. This chicken is excellent on warm naan or pita, alongside a simple salad or basmati rice. If you like, enjoy with a crisp, light beer or a cooling iced tea.
- Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a low oven to preserve moisture, or shred cold for sandwiches or wraps with extra raita.