1.5kgwhole chicken (free-range or organic)(ask your butcher to spatchcock it or see my link below how to easily do it yourself)
4garlic cloves, crushed
10green cardamom pods, seeds crushed to a powder
1/2tsphot chilli powder
1tspblack peppercorns ground
CORN & MANGO (optional... but delicious)
2tbspamchoor (dried mango powder)(you can sub in tamarind paste if you can't get this. Use 1/2 to 3/4 tsp for the equivalent of 1 tsp amchoor)
2tbspsoft light brown sugar
11/2tbspapple cider vinegar
2mangoes, peeled, stoned and cubed
1/2red onion, finely chopped
1red chilli, chopped
1lime, zested and juiced
Spatchcock a chicken
Follow this link, below in Notes (or ask your butcher to do it).
Make the brine by mixing all the ingredients with 1.5 litres of water in a large bowl or container.Put the chicken in and leave to brine for 45 mins.
Honey-masala glaze chicken
Heat the oven to 200C/fan 180C/.
In a bowl, mix all the glaze ingredients together.Drain the brine from the chicken and pat dry and place in a roasting tray. Brush 2/3 of the glaze over the chicken and cover with foil. Roast for 30 mins.
Take the foil off the chicken, turn up the heat to 220C/ fan 200C/ and brush with the rest of the glaze, then pop back in the oven for another 20-30 mins (basting every 5 mins) until the chicken is cooked and has a slight char. Once cooked, cover and rest for 15 mins.
Corn & mango side (optional)
IN a small pan, heat the butter, cinnamon, cayenne, amchoor, sugar, apple cider vinegar and 1 tsp of fine sea salt, and stir until the sugar and salt have dissolved. (It may look very sticky)Remove from the heat and set aside.
Under a grill on high, place the corn cobs to char all over (approx 10-12 mins), turning frequently. Once done, carefully slice the kernels off the cobs and put them onto a baking tray. Pour over the spiced butter and mix together, spreading the corn out into a single layer. Grill for 5 - 10 mins until the corn is starting to caramelise and blacken slightly at the edges.
Once done, 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.