Today’s recipe: Spatchcock butter chicken

Marinating it overnight is totally worth it!


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 oilJuice (30ml) and grated peel of

1 lime or ½ lemon

Salt and milled pepper


Season chicken and place in a deep dish.

Combine marinade ingredients and pour over chicken, coating evenly.

Marinate overnight (or at least 3-4 hours).

Combine basting ingredients.

Braai chicken over medium coals for 25-35 minutes, turning occasionally and basting with coriander butter.

Remove and place in a deep dish.

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.

Combine salsa ingredients.

Serve chicken topped with pineapple salsa.

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