Tandoori BBQ Butterflied Chicken with Garlic Yoghurt and Baby Potatoes

Print
This tandoori butterflied chicken is ultra tender, bursting with flavour and perfect for outdoor dining this summer season. Served with a refreshing garlic and cucumber yoghurt sauce and herby baby potatoes, this dish brings a delicious balance of spice, creaminess, and freshness to your table.
Main Course, Lunch
6
20 mins
1 hr, 10 mins
1 hr, 30 mins
Main Course, Lunch
6
20 mins
1 hr, 10 mins
1 hr, 30 mins

Ingredients

\⅓ cup of tandoori paste
\2 tablespoons of plain yoghurt, plain
\1 whole butterflied chicken, raw
\10cm piece of telegraph cucumber, grated
\1 cup of plain yoghurt, for the sauce
\½ teaspoon of garlic powder
\750 grams of baby potatoes
\¼ cup of chives, finely chopped
\extra virgin olive oil, for drizzling
\salt
\black pepper, cracked

Instructions

  1. Mix together the tandoori paste and yoghurt. Smear this all over the chicken. Place the chicken in the fridge to marinate for 30 minutes or up to 24 hours.
  2. Heat the barbeque to 200°C. Place the chicken on the barbeque skin-side up. Cook for approximately one hour. Keep the barbeque temperature between 180°C – 200°C. Use a meat thermometer to check that the internal temperature of the chicken has reached 75°C to ensure it’s cooked through.
  3. While the chicken is cooking, grate the cucumber and squeeze gently to remove excess moisture. Mix together the yoghurt and garlic powder. Season generously with salt and cracked pepper.
  4. Add the potatoes to a pot of boiling water. Cook for 15-20 minutes, until tender. Drain, drizzle generously with olive oil, sprinkle with the chives and a good pinch of salt. Toss to evenly coat.
  5. Serve the chicken with the yoghurt on the side.

Notes

A butterflied chicken cooks quicker and stays tender. Ask your butcher to butterfly your chicken for you or do it yourself at home. It’s a surprisingly simple process. All that’s needed is some kitchen shears or a sharp knife.

  • Put the chicken breast-side down
  • Cut out the backbone with kitchen scissors
  • Flip the chicken over and press to flatten
  • Tuck the wing tips under.
  • Smear the chicken with your marinade and chill before cooking.

Contains dairy. Recipe credit: Kelly Gibney

More chicken recipes