Spatchcock butter chicken

Ingredients:

• Salt and milled pepper

• 1 (about 1.2kg) chicken, spatchcocked (ask your butcher to do it)

Marinade:

• 1 cup (250ml) double-cream plain yoghurt

• 3 Tbsp (45ml) PnP butter chicken six-spice blend

• ¼ cup (60ml) melted butter

• 1 sachet (50g) tomato paste

• 3 cloves garlic, chopped or grated

• 1 tsp (5ml) grated fresh ginger

• Handful fresh curry leaves, stems discarded (optional) 

Basting:

• ¼ cup (60ml) melted butter

• 1 Tbsp (15ml) chopped fresh coriander or curry leaves (optional)

Pineapple salsa:

• 1 pineapple, peeled and cubed

• ½ red onion, diced 

• Handful cocktail tomatoes, quartered

• 1 green pepper, diced 

• Glug olive oil

• Juice (30ml) and grated peel of 1 lime or ½ lemon

• Salt and milled pepper

Method:

1. Season chicken and place in a deep dish.
2. Combine marinade ingredients and pour over chicken, coating evenly.
3. Marinate overnight (or at least 3-4 hours).
4. Combine basting ingredients.
5. Braai chicken over medium coals for 25-35 minutes, turning occasionally and basting with coriander butter.
6. Remove and place in a deep dish.
7. Cover with a lid until ready to serve. This gently steams the chicken in its own heat cooking it a little more without drying out.
8. Combine salsa ingredients.
9. Serve chicken topped with pineapple salsa.