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Spatchcock Chicken Tikka

This recipe is so simple to make as I cheated and used a shop bought tikka paste. Spatchcocking a chicken is a great way to speed up the cooking time as it allows the heat to access the chicken. By slashing the flesh, it not only adds flavour, but it also helps with the cooking time.


1 medium chicken

1/2 red onion - thinly sliced

4 lemon wedges

1 handful fresh mint leaves


3 teaspoons shop bought tikka paste

1 tablespoon natural yoghurt

A squeeze of lemon juice


Preheat the oven to 200 degrees c conventional 180 degrees c fan.

Start by mixing the marinade ingredients together in a bowl.

Now spatchcock the chicken by removing the spine with a sharp knife or scissors. Slash the breast and legs in 3 places.

Coat I’m the marinade and season generously.

Cook in the oven for 1 hour. For a large chicken cook for 1 hour 15 minutes.

Finish with red onion, mint & lemon.

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