Curry Butter BBQ Chicken

Kick things off by spatchcocking your chicken. Flip the chicken so it's breast-side down on the surface. Use a pair of strong kitchen scissors to remove the backbone by cutting up each side. Turn the chicken over and gently press down on the breastbone until you hear a light crack. Turn the legs out so the chicken lies flat.

Season the chicken generously with salt and pop into the fridge for 30 mins.

To make the curry butter, finely grate the garlic and ginger and tip into a food processor. Add the zest and juice of the orange. Set aside.

Pour 2 tbsp of olive oil into a small frying pan and pop over a low heat. Once warm, tip in the curry powder, chilli powder and ground coriander. Swirl into the oil and allow to bloom for 1 min, then remove from the heat. Once cooled, tip the spiced oil into the same food processor. Add the butter to the processor and blitz with the other ingredients until you’ve got a deep orange butter. Have a taste and season with salt and pepper.

Pull the chicken out of the fridge and use your fingers to separate the skin from the flesh. Stuff the spiced butter underneath the skin, saving a few tbsp. Rub the remaining butter on top of the skin and pop back in the fridge for 1 hr or overnight. Pull out of the fridge 1 hr before cooking.

Set up the Ninja Grill to the grill setting. Once ready, add your chicken, skin-side down, and grill for 8 mins until charred and gnarly. Pull out the chicken and switch to the roast setting. Return the chicken, skin-side up, for 20 mins with the thermometer inserted into the thickest part of the breast and cook until the temperature reaches 69°C. Rest for 30 mins to finish cooking.

Meanwhile, for the salad, chunk up the cucumber, thinly slice the onion and coarsely grate the carrot. Toss into a bowl with the picked mint leaves, plenty of salt and pepper, the nigella seeds and the zest and juice of 1 lemon. Toss together.

Carve the chicken with any resting juices on a big platter with the salad. Garnish with extra lemon wedges. Serve with cooling yoghurt and naan, cooked on the grill.