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

Alistair Craig

Alistair Craig

13th February 2020

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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you