1.5kgwhole chicken (free-range or organic)(ask your butcher to spatchcock it or see my link below how to easily do it yourself)
BRINE
4garlic cloves, crushed
4tbsplemon juice
10green cardamom pods, seeds crushed to a powder
2tspsalt
HONEY-MASALA GLAZE
4tbsprunny honey
3tspgaram masala
2tspground turmeric
2lemons, zested
1/2tsphot chilli powder
4tbspolive oil
1tspblack peppercorns ground
1tspsea salt
CORN & MANGO (optional... but delicious)
60gunsalted butter
11/2tspground cinnamon
1/4tspcayenne pepper
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
2corn cobs
2mangoes, peeled, stoned and cubed
1/2red onion, finely chopped
1red chilli, chopped
1lime, zested and juiced
Instructions
Spatchcock a chicken
Follow this link, below in Notes (or ask your butcher to do it).
Brining
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.