Curry Madras Spatchcock Chicken
Rated 5.0 stars by 1 users
Compound butters are so easy….yet so necessary in life. I love making large batches and keeping them in the fridge to add that extra something to your dish…fresh dill and lemon zest, sage and garlic butter, anchovy…etc. Butter is the perfect fat to take on all these flavors and add in that nutty, rich flavor to a dish.
I’m going to be honest here…this is the first time I tried out spatchcock chicken… and it’s BRILLIANT! By taking out the back bone, the thigh and the breast roast more evenly, since they are at the same level.
It’s going to be hard not preparing roast chicken this way now. I make this in a large dutch oven, and start the process breast side down first to get that beautiful color on the breast. The fat from the chicken leg drips down unto the breast which keeps it more moist and flavorful.
Curry powder is such an obvious spice blend but it is still one of my favorites. Serve this dish with some fresh lemon and cilantro to brighten up the chicken.
Ingredients
- 1 chicken
- 6 tbls butter- unsalted room temp
- 1 tbls madras curry powder
- 1 tsp chili powder
- ½ tsp turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 lemon or lime zested
- 1 tbls freshly chopped cilantro
- 1 tbls freshly chopped ginger
Directions
Preheat the oven to 425 d F
Remove the back bone from the chicken and press on chest to flatten down. Pat down and make sure it is very dry.
In a bowl mix the room temperature butter with the madras curry powder, turmeric, cumin, chili powder, coriander, cilantro, ginger, lemon zest and season well with salt and pepper.
Spread 4-6 tablespoons of the compound butter all over the chicken depending on the size (cover that babay!), getting up under the skin on the breast and the legs. Schmear it well all over.
Place a large heavy duty pot on high heat. Place the chicken breast down and let sear for a minute or two then place in the oven for 30 minutes. When the breasts and legs are golden flip over and roast on the other side, around 20 minutes. When the juices run clear from the thigh and the bird is golden all over, remove from the oven. I serve it in the pot with fresh lemon or lime wedges and garnish with a nice amount of fresh cilantro. Enjoy!