Honey Roasted Tandoori Chicken

SKORDO's Tandoori Spice is the base for a rich marinade in this chicken recipe inspired by flavors of India. A flavor bomb full of heat, depth, and added sweetness from a honey finish! This dish does require spatchcocking the chicken to start, and we've provided instructions if you're new to it (you can also find quick videos online if you need a visual!) 

Ingredients:

• 1 whole chicken
• First Marinade:
  • Juice of 2 large lemons
  • 1 tablespoon garlic and ginger paste (homemade or store-bought)
  • 1 teaspoon salt
  • 1 tablespoon Kashmiri chili powder
  • 1/4 cup rapeseed (canola) oil
• Second Marinde:
  • 5 tablespoons ghee (if unavailable, use melted butter)
  • 2 medium red onions, finely chopped
  • 3 green finger chillies
  • 2 tablespoons SKORDO Tandoori Spice
  • 4 cups greek yoghurt
• To finish:
  • 125 ml (1/2 cup) honey

Directions:

1. To start, spatchcock the chicken. Using a chef's knife or kitchen scissors, cut out the backbone of the chicken. Place the chicken breast-side up and crush it down with your hands. You should hear it crack as a few bones break. Move your fingers under the skin of the chicken so that it is left on but not attached to the meat. Using a small, sharp knife, score the chicken meat all over the breasts, legs and thighs, being very careful to rip the skin.
2. Whisk the first marinade ingredients together in a bowl and then apply to  the chicken all over (inside, under the skin and on the skin). Allow to marinate for 20 minutes or up to 2 hours while you prepare the second marinade. 
3. Heat the ghee in a skillet over medium-high heat and add the onions. Fry for about 10 minutes or until the onions are golden brown and turning a bit crispy. Transfer to a blender with a slotted spoon and pour any remaining ghee into a bowl with the boney, which will be used later.
4. Add the chillies and SKORDO Tandoori Spice to the blender with the onions and blend into a paste. If you have to, add a couple drops of water to help blend.
5. Pour the paste into a bowl and add the yoghurt, whisk until creamy smooth.
6. Apply the marinade to the chicken all over (inside, under and over the skin), rubbing it right into the shallow scores you made in the meat. Allow to marinate for 4 hours, or up to 24 hours. If time is an issue, you can go straight to cooking. 
7. Prepare your barbecue for indirect heat cooking (aiming for 480 degrees Fahrenheit). Place the chicken breast-side up over the cooler side of the barbecue and close the lid. Allow to cook for 30 minutes. Transfer the chicken to a wire rack and allow to drop for a few minutes to dry, hen apply the honey and ghee mixture all over the skin. 
8. Place the chicken back on the barbecue and continue roasting for another 20-30 minutes or until internal temp reaches 165 degrees Fahrenheit (if you do not have a meat thermometer, chicken will be ready when the juices run clear when poked with a fork/knife).
9. Plate and season with flaky salt and more black pepper to serve!

See More from our SKORDO Spring Dinner Potluck here!