Tandoori spatchcocked chicken | opposite |

Want to try something different for your next braai? Cook this chicken in the air-fryer before finishing it off over the coals.

Serves 4-6

1 large chicken, fresh or thawed

1 onion, coarsely grated

2 garlic cloves, finely chopped juice and zest of 2 lemons

60 ml tandoori spice mixture or 45 ml roasted masala

500 g full-cream yoghurt salt and freshly ground black pepper Creamy herb sauce

250 g crème fraîche

4 sprigs parsley, very finely chopped 2 sprigs coriander, very finely chopped extra parsley or coriander, to garnish

Place chicken breast side down on a cutting board and remove the backbone by cutting all the way along it on both sides using kitchen scissors. Turn the chicken over and flatten it by pressing down with your palms. This technique, also known as butterflying, means the entire chicken will be exposed to the tandoori marinade and it also cooks faster. Place chicken skin side up in a shallow metal dish. Mix onions, garlic, lemon juice and zest, spices and yoghurt in a large mixing bowl. Pour over chicken and marinate for 2 hours in the fridge. Preheat airfryer on air-fry function to 180°C. Remove the bird from the marinade. Season well with salt and pepper and place in air-fryer basket. Spoon all the marinade over the chicken. Air-fry for 30-40 minutes or until cooked through and golden brown. Creamy herb sauce Meanwhile, blitz crème fraîche and herbs in a food processor to form a smooth sauce. Transfer cooked chicken and tandoori sauce to a serving platter and serve with creamy herb sauce.