Name: Honey-masala spatchcock chicken
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1.5kg whole chicken; 4 cloves garlic, crushed; 8 tbsp lemon juice; 10 green cardamom pods, seeds crushed to a powder; 4 tbsp runny honey; 3 tsp garam masala; 2 tsp ground turmeric; 2 lemons, zested; ½ tsp hot chilli powder; 4 tbsp olive oil; ground to make 1 tsp black peppercorns; 60g unsalted butter; 1½ tsp ground cinnamon; ¼ tsp cayenne pepper; 2 tbsp amchoor (dried mango powder); 2 tbsp soft light brown sugar; 1½ tbsp apple cider vinegar; 2 corn cobs; 2 mangoes, peeled, stoned and cubed; ½ red onion, finely chopped; 1 red chilli, chopped, plus extra to serve; 1 lime, zested and juiced

1.5kg whole chicken

BRINE

4 cloves garlic
crushed
8 tbsp lemon juice
10 green cardamom pods
seeds crushed to a powder

HONEY-MASALA GLAZE

4 tbsp runny honey
3 tsp garam masala
2 tsp ground turmeric
2 lemons
zested
½ tsp hot chilli powder
4 tbsp olive oil
ground to make 1 tsp black peppercorns

CORN AND MANGO

60g unsalted butter
1½ tsp ground cinnamon
¼ tsp cayenne pepper
2 tbsp amchoor (dried mango powder)
2 tbsp soft light brown sugar
1½ tbsp apple cider vinegar
2 corn cobs
2 mangoes
peeled, stoned and cubed
½ red onion
finely chopped
1 red chilli
chopped, plus extra to serve
1 lime
zested and juiced

Method

step 1
Make the brine by whisking all the ingredients with 1.5 litres of water and 2 tsp of fine sea salt. To spatchcock the chicken, use a pair of kitchen scissors or a sharp knife to cut along either side of the backbone, then turn the chicken breast-side up on a board and push down with your palm to flatten. Put the chicken in a large container or bowl, pour over the brine and leave for 45 minutes.
step 2
Heat the oven to 200C/fan 180C/gas 6. Whisk together all the ingredients for the glaze, plus 1 tsp of fine sea salt. Drain the brine from the chicken and pat dry with kitchen paper. Transfer the chicken to a roasting tin. If you like, push metal skewers through the legs and into the breasts of the chicken at diagonals to help it keep its shape. Brush two-thirds of the glaze all over the chicken, making sure it has an even layer, then cover with foil and roast for 30 minutes.
step 3
Remove the foil from the chicken and turn up the heat to 220C/ fan 200C/gas 7. Brush over the rest of the glaze and roast for a further 20-30 minutes, basting every 5 minutes, until the chicken is cooked through and lightly charred. Cover and leave to rest for 15 minutes.
step 4
For the corn and mango, heat the butter in a pan with the cinnamon, cayenne, amchoor, sugar, apple cider vinegar and 1 tsp of fine sea salt, stirring until the sugar and salt have dissolved. Remove from the heat and set aside.
step 5
Heat the grill to high and grill the corn cobs for 10-12 minutes, turning frequently, until evenly cooked. Carefully slice the kernels off the cobs using a sharp knife, and tip onto a baking tray. Pour over the spiced butter and toss together, spreading the corn out into a single layer. Grill for 10-15 minutes until the corn is starting to caramelise and blacken slightly at the edges.
step 6
Tip the mango, red onion, chilli and grilled corn into a large bowl. Squeeze over the lime juice, add the lime zest and toss to combine. Top the corn and mango with more red chilli and serve alongside the roasted honey-masala chicken.