A chargrilled take on butter chicken that’ll have everyone asking for seconds. Not only will spatchcocking your chicken keep it juicy, but it also cooks a lot quicker.
This dish contains the following allergens: Milk/Dairy, Wheat
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2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Utensils
Step 1
Begin by spatchcocking the chicken. Flip the chicken so it’s breast-side down on the surface. Use a pair of strong kitchen scissors to cut away the backbone by cutting up each side. Turn the chicken over and gently press down on the breastbone until you hear a light crack. Turn the legs out so that the chicken lies flat. Season the chicken generously with salt and placeinto the refrigerator for 30 minutes.
Step 2
Add olive oil to a small frying pan over low heat.When olive oilis warm, add the curry powder, chilli powder and ground coriander. Mix the spices into the oil and allow to bloom for 1 minute then remove from the heat. When the spiced oil has cooled, pourit into a food processor.
Step 3
Add garlic, ginger, orange zest, juice and butter to the processor and blitz until mixture turns into a deep orange butter. Season with salt and pepper.
Step 4
Remove the chicken from the fridge and use your fingers to separate the skin from the flesh. Stuff the spiced butter underneath the skin, saving a few tablespoons. Rub the remaining butter over top of the skin and place back in the fridge for 1 hour or up to overnight. Remove chickenfrom the fridge roughly 1 hour before cooking.
Step 5
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
Step 6
Turn dial to GRILL. Set temperature to HI and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).
Step 7
When the unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the chicken on the grill.Halfway through cooking, open lid and flip chicken. Close lid to continue cooking.
Step 8
Turn dial to ROAST. Set temperature to 200°C and set time to 20 minutes. Select START/STOP and continue cooking the chicken.
Step 9
Cooking is complete when the chicken reaches 75°C on an instant-read thermometer. When cooking is complete, open lid and remove chicken from grill. Rest for 30 minutes to finish cooking.
Step 10
While chicken is resting, make the salad. In a medium bowl, add cucumber, onions, carrots, mint leaves, nigella seeds, lemon zest and juice,salt and pepper.Toss together.
Step 11
When chicken is done resting, carve the chicken with any resting juices on a large platter. Add salad to platter. Garnish with lemon slices andserve with yogurt and naan, warmed on the grill.
Begin by spatchcocking the chicken. Flip the chicken so it’s breast-side down on the surface. Use a pair of strong kitchen scissors to cut away the backbone by cutting up each side. Turn the chicken over and gently press down on the breastbone until you hear a light crack. Turn the legs out so that the chicken lies flat. Season the chicken generously with salt and placeinto the refrigerator for 30 minutes.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 2 of 11
Add olive oil to a small frying pan over low heat.When olive oilis warm, add the curry powder, chilli powder and ground coriander. Mix the spices into the oil and allow to bloom for 1 minute then remove from the heat. When the spiced oil has cooled, pourit into a food processor.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 3 of 11
Add garlic, ginger, orange zest, juice and butter to the processor and blitz until mixture turns into a deep orange butter. Season with salt and pepper.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 4 of 11
Remove the chicken from the fridge and use your fingers to separate the skin from the flesh. Stuff the spiced butter underneath the skin, saving a few tablespoons. Rub the remaining butter over top of the skin and place back in the fridge for 1 hour or up to overnight. Remove chickenfrom the fridge roughly 1 hour before cooking.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 5 of 11
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 6 of 11
Turn dial to GRILL. Set temperature to HI and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 7 of 11
When the unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the chicken on the grill.Halfway through cooking, open lid and flip chicken. Close lid to continue cooking.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 8 of 11
Turn dial to ROAST. Set temperature to 200°C and set time to 20 minutes. Select START/STOP and continue cooking the chicken.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 9 of 11
Cooking is complete when the chicken reaches 75°C on an instant-read thermometer. When cooking is complete, open lid and remove chicken from grill. Rest for 30 minutes to finish cooking.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 10 of 11
While chicken is resting, make the salad. In a medium bowl, add cucumber, onions, carrots, mint leaves, nigella seeds, lemon zest and juice,salt and pepper.Toss together.
2kg
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
40g
garlic cloves, peeled, grated
40g
ginger, peeled, grated
Zest and juice of 1 orange
150g
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
25g
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
4lbs
whole chicken
Salt, as desired
2 tbsp
olive oil
1 tbsp
curry powder
1 tsp
chilli powder
1 tsp
ground coriander
1oz
garlic cloves, peeled, grated
1oz
ginger, peeled, grated
Zest and juice of 1 orange
5oz
unsalted butter
Pepper, as desired
Naan bread, to serve
Yogurt, to serve
For the salad
2
large cucumbers, cut into 2cm chunks
2
red onions, peeled, finely sliced
2
carrots, peeled, coarsely grated
0.9oz
mint leaves
1 tbsp
nigella seeds
Zest and juice of 1 lemon
1
lemon, sliced
Salt and ground black pepper, as desired
Step 11 of 11
When chicken is done resting, carve the chicken with any resting juices on a large platter. Add salad to platter. Garnish with lemon slices andserve with yogurt and naan, warmed on the grill.
