Spatchcock Green Masala Chicken

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  • 1 medium free-range chicken
  • 2 tbsp olive oil
  • 1 tsp turmeric powder
  • 1 tsp black peppers
  • 1 tsp salt
  • 1 tsp cumin seed, bashed a bit

For the paste:

  • 1 cup coconut pieces
  • 1 cup cashew nuts, toasted
  • 1 large fistful mint leaves
  • 1 large fistful coriander, roughly chopped
  • 4 cloves garlic
  • 3 green chillies, roughly chopped
  • 1 cup water
  • 1 onion, roughly chopped

To serve:

  • Fried onions
  • greek yoghurt
  • dried rose petals (optional)
  • Parathas


  1. Cut the backbone from the chicken. Press down firmly on the breast bone to flatten the chicken. Rub with oil, salt, turmeric, black pepper and cumin. Place on a rack over a baking tray and tuck in the wings.
  2. Roast at 200°C for 50 minutes- 1 hour. Grill for extra colour if necessary.
  3. Meanwhile, add all of the paste ingredients to the blender. Whizz until smooth, then fry in 2 tbsp oil over medium heat until the oil separates from the masala. Add one tin of coconut milk, a pinch of salt and the juice of 1 lime.  Cook for a further 5 minutes, then remove from the heat.
  4. Add sauce to a large serving platter. Joint the chicken and place atop the sauce. Garnish with fried onions.
  5. Serve with yoghurt and parathas!