Procedure:
Pat the chicken dry with a paper towel and transfer it to a large rimmed baking tray.
Mix ingredients for Marinade #1 and apply to chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes.
To create the Tandoori Masala, mix together ingredients for Marinade #2 in a bowl; combine to form a paste. Apply this to the chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight (6-8 hours).
Remove the chicken from the fridge half an hour before roasting. Brush the chicken with the Ghee or avocado oil and place in a pre-heated oven at 400 degrees F for 20 minutes.
Reduce the heat to 350 degrees F and bake for another 30-35 minutes, until the internal temperature of the chicken has reached 165 degrees F.
Remove the chicken from the oven, cover with aluminum foil and rest for 5-10 minutes before serving.
This chicken goes well with a flavorful pilaf as a side dish.
Ingredients:
1 3-pound organic chicken
Marinade #1:
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Marinade #2 (for Tandoori Masala):
1/2 cup low fat organic yogurt
1/2 cup low fat sour cream
1 tsp Turmeric
1 Tablespoon smoked paprika
1 teaspoon Kashmiri chili powder (or substitute paprika)
1/4 teaspoon dried fenugreek leaves
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
For Brushing:
1 tablespoon Ghee or avocado oil