Butterflied Tandoori Chicken with Rice Salad


Butterflied Tandoori Chicken with Rice Salad

Butterflied Tandoori Chicken with Rice Salad. This beautifully seasoned chicken is the perfect mid-week meal. 

Serves 4


2 x 1kg whole chickens

¾ cup plain yoghurt

4 garlic cloves, finely chopped

2 tbsp grated ginger

1-2 long red chillies, deseeded, finely chopped

1 tbsp lime or lemon juice

3 tsp ground coriander

2 tsp ground cumin

½ tsp ground turmeric

1 tsp ground paprika

1 tsp ground cinnamon

1 tsp ground cinnamon

1 1/2 tsp sea salt


Rice Salad

1 cup basmati rice

40g ghee or vegetable oil

2 red onions, sliced into rings

2 tsp grated ginger

1¾ cups chicken stock

400g chickpeas, drained, rinsed

½ cup raisins

½ cup Vietnamese mint leaves

½ cup coriander leaves

2 cups baby spinach leaves

¼ cup slivered natural almonds, toasted

3 tbsp extra virgin olive oil

2 tbsp lemon juice


Rinse chicken under cold running water, then pat dry with paper towel. Using poultry shears, cut down sides of backbone. Remove backbone. Open up chicken, pressing down on breast with heel of hand.

In a large flat dish, combine yoghurt, garlic, ginger, chilli, juice, ground spices and salt. Add chicken and coat well. Cover with plastic wrap. Place in fridge for at least 6 hours or overnight to marinate.

Line a large roasting pan with foil. Preheat hooded barbecue grill plate to medium. Remove chicken from marinade and grill for 5-6 minutes each side then transfer to prepared pan. Lower barbecue hood and allow to heat to 180°C. Place pan on barbecue and lower hood. Cook for 30‑35 minutes or until chicken is cooked through when tested.

Meanwhile, to make rice salad, wash rice in several changes of cold water or until it runs clear. Melt ghee or heat vegetable oil in a medium saucepan over a medium heat. Add onion and ginger. Cook, stirring occasionally, for 10 minutes or until onion is golden. Set aside in a bowl. Clean pan, then add rice and stock. Simmer over a medium heat for 10-12 minutes or until liquid is absorbed. Allow to cool. Season, then toss through chickpeas, raisins, mint, coriander, spinach, onion mixture and almonds. Toss through olive and lemon juice. Cut chicken into pieces.

Serve with rice salad.


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