Ingredients

• 1 whole chicken (about 3-4 lbs), skin-on, cleaned and patted dry
• 1 cup plain yogurt (preferably full-fat)
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil or melted ghee
• 2 teaspoons ginger paste (or freshly grated ginger)
• 2 teaspoons garlic paste (or minced garlic)
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika (optional, for color and flavor)
• Salt to taste
• Fresh cilantro and lemon wedges (for garnish)

Instructions

1. Prepare the Chicken: Make deep slits on the chicken (legs, thighs, and breast) to allow the marinade to penetrate.
2. Make the Marinade: In a large bowl, mix yogurt, lemon juice, oil, ginger, garlic, and all the spices (chili powder, turmeric, garam masala, cumin, coriander, paprika, and salt). Stir until well combined.
3. Marinate: Rub the marinade all over the chicken, ensuring it gets into the slits. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
4. Preheat Oven: Preheat your oven to 400°F (200°C). If you have a grill or tandoor, use that for authentic results.
5. Cook: Place the chicken on a roasting rack or baking tray lined with foil (to catch drippings). Roast for 45-60 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is charred and crispy. Baste with leftover marinade or oil halfway through for extra juiciness.
6. Rest and Serve: Let the chicken rest for 10 minutes before carving. Garnish with cilantro and serve with lemon wedges, naan, or rice.