Tandoori Chicken-style yoghurt-marinated grilled chicken

Ingredients

Marinade

• 1 whole chicken, spatchcocked and halved
• 200 g Greek yoghurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tsp red food colouring (optional)
• 1 tsp Kashmiri chilli powder
• 1 tbsp garam masala
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp paprika
• 1 tbsp salt

To serve

• Lemon wedges
• Sliced red onion
• Mint chutney

Method

1. Score. Spatchcock the chicken. Cut deep slashes in the flesh so the marinade can penetrate.
2. Marinate. Whisk all marinade ingredients. Massage into the chicken. Rest in the fridge, 4-24 hours.
3. Preheat. Oven to 250°C (or max). Line a tray with foil.
4. Roast. Place chicken skin-side up on a rack over the tray. Roast 25-35 minutes until charred in spots and cooked through (internal temp 75°C).
5. Rest. 5 minutes.
6. Serve. With lemon, onion, mint chutney.

Tips

• Marinate overnight. Minimum 4 hours. The colour and char need time.
• Highest oven setting. Charred bits are the whole point.
• Red food colouring is traditional but optional. The spices do the work.