Indian-Spiced BBQ Platter with Tandoori Chicken, Lamb Chops, and Green Chutney Prawns

Ingredients

• 1 whole chicken (spatchcocked; remove backbone and press down flat)
• 250 g full-fat Greek yoghurt
• 1 tbsp tandoori masala
• 1 tbsp Kashmiri chilli powder
• 2 tbsp ginger-garlic paste
• 2 tsp turmeric
• 1 tsp garam masala
• 2 tsp ground coriander
• 1 tbsp paprika
• 1 tbsp salt
• 1 lemon (juiced)
• 2 tbsp vegetable oil
• 10 lamb chops
• 3 tbsp Greek yoghurt
• 1 tbsp ginger-garlic paste
• 1.5 tbsp Kashmiri chilli
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 2 tbsp oil
• 1 tbsp lemon juice
• 1 tbsp salt
• 15 king prawns (large; cleaned and deveined)
• 1 coriander (large handful)
• 1 mint (small handful)
• 2 green chillies
• 2 garlic cloves
• 1 inch ginger (sliced)
• 1 lime (juiced)
• 2 tbsp Greek yoghurt
• 2 tbsp oil
• 1 tsp cumin
• 1 tsp salt
• fresh coriander (diced, for garnish)
• pickled onions (for garnish)

Steps

1. 1

   Spatchcock the chicken by removing its backbone, then press it down flat.

2. 2

   Combine the chicken marinade ingredients: Greek yoghurt, tandoori masala, Kashmiri chilli powder, ginger-garlic paste, turmeric, garam masala, ground coriander, paprika, salt, lemon juice, and vegetable oil.

3. 3

   Coat the chicken with the marinade and leave it to marinate; the source gives no specific duration.

4. 4

   Place the chicken in an ovenproof dish and cover with foil. Bake at 200°C (392°F) for 1 hour.

5. 5

   Remove the foil and continue cooking for 30 minutes, until the skin crisps.

6. 6

   Add the lamb chops to a bowl with the Greek yoghurt, ginger-garlic paste, Kashmiri chilli, cumin, black pepper, turmeric, smoked paprika, tomato paste, oil, lemon juice, and salt. The source does not specify a marinating time.

7. 7

   Make the green chutney by combining the coriander, mint, green chillies, garlic, ginger, lime juice, Greek yoghurt, oil, cumin, and salt into a sauce.

8. 8

   Marinate the cleaned, deveined prawns in the green chutney, reserving some chutney in the bowl to baste them during cooking.

9. 9

   Fry the lamb chops until cooked through; the source does not specify the pan, heat level, or cooking time.

10. 10

    Fry the prawns, basting them with the reserved green chutney. The source does not give a cooking time or doneness cue.

11. 11

    Arrange the cooked chicken, lamb chops, and prawns together on a platter. Finish with diced fresh coriander and pickled onions.

Notes

No marinating durations are provided. The source does not specify how long to fry the lamb chops or prawns, or give a cooking temperature and doneness cues for them. The platter is assembled with the listed garnishes.

Nutrition per serving

• main
• summer
• barbecue
• Indian-spiced
• roasted
• fried
• gluten-free