Spatchcock Chicken Tikka
- Aug 6, 2023
- 1 min read
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.
INGREDIENTS
1 medium chicken
1/2 red onion - thinly sliced
4 lemon wedges
1 handful fresh mint leaves
Marinade
3 teaspoons shop bought tikka paste
1 tablespoon natural yoghurt
A squeeze of lemon juice
METHOD
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.
This spatchcock chicken tikka recipe is absolutely brilliant for anyone who loves bold Indian flavours but doesn’t have hours to spend in the kitchen. The way you’ve broken down the steps makes the whole process feel approachable, even for someone who doesn’t cook with spices very often. I especially like how you explain the reasoning behind flattening the chicken and adjusting the marinade—little tips like that really help home cooks feel more confident. The photos are mouth‑watering and do a great job of showing just how juicy and evenly cooked the chicken turns out. It’s exactly the kind of recipe that works well for busy families, flatmates, or students in the UK who need a quick but satisfying meal after…
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