Spatchcock butter chicken

Marinating it overnight is totally worth it!

More than 2 hours

Serves 4


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  • Salt and milled pepper

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

  • 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) 

  • 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


  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.


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