Tandoori Rub for Chicken - Try on spatchcock chicken, take one pack of soften British butter and add one tablespoon of Tandoori rub. Mix well and lay onto two layers of clingfilm then roll into a sausage. Keep in freezer until needed. Take your spatchcock chicken and put a couple of disk of Tandoori butter under the skin.
Take the rest of the rub and rub all over the chicken and leave in the fridge for a minimum of four hours or ideally overnight. Place onto a double layer of foil and wrap tightly. Cook at 120?c for around an hour either in the oven or on the BBQ. The chicken is now super tender and flavoured on and under the skin. Finish off by cooking skin side down on the BBQ to crisp up the skin. Use the reserved buttery juices to baste throughout the final cooking. Or, instead of rubbing directly onto the meat you can mix with natural yoghurt and rub all over and cook in that marinade.
Ginger, Garlic, Chilli, Cumin, Coriander, Cardamom, Paprika.
RRP: £3.50 each.