Spatchcock Green Masala Chicken

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  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!