Tandoori Spiced Spatchcock Chicken, Quinoa Salad, Cucumber, Yogurt, Bhaji

Alistair Craig

Alistair Craig

13th February 2020
Alistair Craig

Tandoori Spiced Spatchcock Chicken, Quinoa Salad, Cucumber, Yogurt, Bhaji

780 min

For Two to Share.

One medium chicken will serve two people.


Chicken Brine

  • 3 Lemons Sliced 180g Salt 3000g Water 1 Bunch Thyme

Tandoori Marinade

  • 400g Yoghurt 1 tsp Black Pepper Toasted and Blitz 1 tsp Coriander Seeds Toast and Blitz 3 Garlic Cloves Micro Planed 30g Ginger Micro Planed 4 tsp Smoked Paprika 4 tsp Curry Powder 1 tsp Salt 100ml Olive Oil

Curry Oil

  • 2 Onions Sliced 1 Star Anise 15 Coriander Seeds 1 Cinnamon Stick 5 Cardamom Pods 80g Ginger 1 Bulb Garlic cut in half 50g Curry Powder

Shallot Bhaji

  • 600g Sliced Shallots 12g Ginger Julienne 15g Chopped Coriander 1 tsp Cumin Seeds 3g Turmeric Powder 1 tsp Curry Powder 2 Lemon Juiced 8g Salt 1 Red Chilli Julienned 130g Flour


chicken brine

Brine the chicken for 1 hour.

Tandoori marinade

Mix together and marinade chicken for 12 hours.

Preheat the oven to 180 degrees and cook the chicken for 50 minutes.

curry oil

Caramelise the onion, garlic and ginger with the spices. Cover with oil and leave on side of stove for 4 hours.

In a pan of boiling water, cook the red quinoa for roughly 15 minutes. Add the curry oil, lemon zest, juice and fresh coriander to serve.

Shallot Bhaji

Finely slice shallots. Sprinkle salt over and leave for one hour. Squeeze out the excess water. Mix with sliced chilli lemon juice and zest and coriander seeds. Add gram flour to bring together. Season with salt. Deep fry at 180c until golden brown.

Cucumber Raita Mint Yoghurt

Mix together cucumber, mint, yoghurt and season to taste.

Serve together with the chicken and shallot bhajis.

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