Tikka Spatchcock with Kachumber and Raita

Our Wyndham’s marinated spatchcocks in the Tikka flavour are delicious made into an Indian inspired feast for dinner. Here we create super simple additions to your spatchcock as it roasts in the oven for an easy scrumptious meal!

Serves 2-4 

Ingredients:

• 1 Wyndham’s Tikka Spatchcock Chicken 

• ½ cucumber deseeded and sliced into 1cm pieces

• 2-3 large tomatoes, deseeded and finely sliced

• 1 small red onion, finely sliced 

• ½ lime, juiced 

• A handful of coriander, chopped 

• ¼ tsp chilli powder  

• 1 pinch of flaky salt 

For the raita:

• 275g Greek yoghurt 

• ¼ cucumber, grated and strained 

• 1 garlic clove, grated 

• 1 cm ginger, grated

• A handful of mint, finely chopped 

• A handful of coriander, finely chopped 

• ¼ tsp garam masala

• ½ lime, juiced 

Method:

• Preheat your oven to 190 degrees Celsius (fan) before placing the spatchcock into the oven in a roasting dish. Set a timer for 45 minutes. 

• Whilst your spatchcock is cooking, you can make your side dishes. First, the kachumber – combine the cucumber, tomato slices, red onion, coriander, chilli powder and lime juice; mix well and season with flaky salt before setting aside.

• To make the raita, combine all your raita ingredients by mixing well – season with salt to taste.

• When your spatchcock has done it’s time in the oven, check to make sure the chicken is cooked through and piping hot in the middle – the thickest part of the meat will be the breast. If you have a meat thermometer, you want to see at least 75 degrees Celsius in the breast. Set aside to rest for 10 minutes. 

• After resting, carefully carve the chicken off the bone and serve with your side dishes!