1 Spatchcock chicken, breast bone and backbones removed

4 tbsp Patak’s Tandoori paste

4 tbsp plain yoghurt

2 tbsp lemon juice

2 Patak’s Garlic & Herb Naans

1 tbsp ghee

2 tbsp Patak’s Mango chutney, to serve 

½ lime, to serve 

Lightly score the chicken on both sides

Mix tandoori paste, yoghurt and lemon juice into a smooth paste and rub the marinade generously all over the spatchcock. Cover and refrigerate for eight hours or overnight

Seal your chicken skin side down over medium heat, before popping in the oven at 180°C for a further 12 minutes or until cooked 

Pop your chicken out to rest whilst you add ghee to your chicken pan and fry off your naan

Serve with your chutney and lime