Tandoori murgh

Method

1. Make slits in the flesh of the spatchcock thighs, drumsticks and breasts, to allow the spices to penetrate. Dry the spatchcocks with paper towel.
2. Gently heat the saffron strands in a frying pan over low heat for 1–2 minutes, shaking the pan frequently to make sure they don’t burn. Remove to a plate to cool and crisp, then crush to a powder in a cup, adding the boiling water to dissolve.
3. Put the saffron water into a food processor with the garlic, ginger and lemon juice and process until smooth. Transfer to a bowl and add all of the remaining ingredients except the ghee, stirring well to combine.
4. Rub the spice mixture all over the spatchcocks, especially in the slits made in the flesh. Cover and leave to marinate for 2 hours at least, or preferably refrigerate overnight.
5. Preheat the oven to 200°C. Put the ghee in a roasting tin and heat in the oven for a minute to melt the ghee, then spread over the base of the tin. Put the spatchcocks in the roasting tin, breast side down, so they are side by side but not touching. Spoon the melted ghee over the spatchcocks then roast for 20 minutes. Baste with ghee, turn on one side and roast for 15 minutes. Baste again, then turn to cook the other side for a further 15 minutes. Turn the spatchcocks, breast side up, baste well with ghee and pan juices, and cook for a further 10–15 minutes, basting every 5 minutes. Serve hot with parathas or naan roti and an onion salad.