Spiced yogurt spatchcock chicken

A spatchcocked chicken is ideal for the barbecue as it cooks quickly and evenly. Get your butcher to prep it for you or follow our steps on page 57.

Q Serves 4 Q Prep 15 mins plus at least 5 hrs chilling and resting Q Cook 45 mins

1.8kg whole chicken, spatchcocked 1 lemon, juiced

2 tsp mild chilli powder

85g natural yogurt

85g coconut cream

3 garlic cloves, crushed

2.5cm piece of ginger, peeled and grated 1 tbsp tomato purée

1 tsp each ground cumin, ground

coriander and garam masala

1/2 tsp grated nutmeg

1 tsp ground turmeric

1 tbsp olive oil

TO SERVE small bunch of coriander, chapatis,

cucumber raita, and chutney

1 Put the chicken in a large dish and slash the legs a few times with a sharp knife. Combine the lemon juice, chilli powder and 1 tsp salt. Pour over the chicken, turning to coat. Cover and chill for 1 hr. Meanwhile, whizz the remaining ingredients (except the olive oil) and some black pepper together in a blender until smooth.

2 Spoon the spicy paste over the chicken, making sure it covers both sides. Chill again for at least 4 hrs, or preferably overnight.

3 Light a lidded barbecue. When the flames have died down and the coals are ashen, mound them up on one side. Drizzle the chicken with the oil and place, skin-side down, on the side of the barbecue with the coals underneath. Cover with the lid and barbecue for 15-20 mins until charred.

4 Flip the chicken over and move to the side with no coals underneath. Close the lid and

cook for a further 20-25 mins until cooked through. Check that the juices run clear

– if not, return to the barbecue for a further 10 mins, then check again.

5 Cover and leave the chicken to rest for 20 mins, then scatter over the coriander and serve with chapatis warmed on the barbecue, some raita and chutney.

PER SERVING 478 kcals, fat 31g, saturates 11g,

carbs 4g, sugars 3g, fibre none, protein 49g, salt 0.5g