Here is my twist on the classic Indian dish, “Butter Chicken”, which usually has cubes of chicken breast cooked in the sauce. I wanted to use a whole bird, so why not Spatchcock? I love the added smokey element to the dish too.
My tip is to always prep out your ingredients prior to cooking. It helps the cooking process go smoother and more enjoyable!
- 4-6 lb whole chicken
- 1-2 Tbsp Dizzy Pig Bombay Curry-ish Seasoning (I do a liberal coating as I want those all those spice notes and aroma in the dish, but use as much as you prefer)
- 1 small yellow onion, diced
- 1 Tbsp ginger, grated or minced
- 3 cloves garlic, minced
- 2-3 Tbsp butter
- 2 tsp Garam Masala
- 1 tsp ground cumin
- 1-2 tsp Dizzy Pig’s Bombay Curry-ish
- 14 oz can tomato sauce
- 1 cup heavy cream
- 1 cup water