Tandoori at Home: How to Spatchcock a Chicken Like a Pro
Easy and delicious Tandoori Chicken at home.
If you’ve ever wondered how to bring the bold, smoky flavors of tandoori chicken into your own kitchen — you’re in the right place. Today, we’re diving into the art of making tandoori chicken at home and learning one essential technique that levels up your cooking game: spatchcocking a chicken.
What Is Spatchcocking?
Spatchcocking (or butterflying) is a simple but powerful method of preparing a whole chicken by removing the backbone and flattening it out. This allows for more even cooking, crispier skin, and juicier meat — making it ideal for grilling, roasting, or baking, especially with marinades like tandoori.
Why Tandoori?
Tandoori chicken is known for its deep red hue, smoky aroma, and flavor-packed yogurt marinade rich in spices like garam masala, turmeric, paprika, and cumin. While traditionally cooked in a clay tandoor oven, this recipe brings the heat right to your oven or grill, no special equipment needed.
Here’s What You Need:
Whole chicken (3–4 lbs) (or cut(s) of your choice)
Kitchen shears or sharp knife
4 TBS Yogurt
2 TBS Tomato Paste
2 TBS Dijon Mustard
5 cloves Garlic, minced
2 TBS Oregano
2 TBS Kashmiri Chili Powder (or any chili powder)
2 TBS Smoked Paprika
1 TBS Tumeric
1 TBS Cumin
1 TBS Salt
1 TBS Pepper
Juice of 1 Lemon
2 TBS Apple Cider Vinegar
1 TBS Garlic Powder
¼ cup of Olive Oil
¼ cup fresh parsley or cilantro, chopped
Here’s What you Do:
Spatchcock your chicken (see instructions below) and set aside.
Place all ingredients into a large bowl and mix to incorporate. Cut slits into the chicken and pour marinade over massaging the chicken well to full coat.
Marinating & Cooking Tips
Marinate the chicken for at least 4 hours or overnight for best flavor.
Cook at 400°F (200°C) for 45–55 minutes or until internal temperature reaches 165°F.
Grill lovers: Use indirect heat and cover the grill for that signature char.
Step-by-Step: How to Spatchcock a Chicken
Place the chicken breast-side down.
Using kitchen shears, cut along both sides of the backbone and remove it.
Flip the chicken over and press firmly to flatten.
Score the meat slightly to help the marinade absorb deeper.
Want to see this in action? 📺 Watch the full video here: https://youtu.be/OC_rJVqcTqc
Notes:
I like to preheat my oven proof skillet (cast iron) with a bit of oil. Place skillet in a cold oven and once the oven has come to temperature, place the chicken carcass side down. You’ll hear that delicious sizzle.
If I were going to grill this, I think that I would probably use chicken pieces (i.e., legs, thighs, wings etc…) as they are easier to manage on a grill than a whole bird. However, if you manage your heat correctly, a whole bird on the grill can be done fairly stress free.
I think this would make a batch of some incredible wings!
Frankly, I couldn’t live with out my Kitchen Shears. Follow my affiliate link and find a pair that fits your budget. As I replace them, I keep the old ones for various other utility tasks around the house.
Final Thoughts
Cooking at home doesn’t have to be complicated — and learning how to spatchcock a chicken opens the door to a world of flavorful possibilities. With this tandoori chicken recipe, you’ll impress guests and family without needing a restaurant or a tandoor oven.
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💬 Tried this at home? Leave a comment and let me know how it turned out!
