Tandoori Chicken

There's nothing quite like a perfectly roasted spatchcocked chicken to brighten up a cozy night at home. With rain in the forecast, I decided it was the perfect time to whip up this fragrant, flavorful tandoori-inspired dish. Marinated in creamy Greek yogurt and aromatic spices, this chicken roasts to golden perfection in the oven, with a tender interior and slightly charred exterior that tastes just like comfort. Serve it with warm naan or fluffy basmati rice, and you’ve got a feast that warms you right through.

Ingredients:

- 240g (1 cup) Greek yogurt

- 1 tbsp freshly minced ginger (15g)

- 4 large garlic cloves, minced (about 12g)

- 1 tbsp ground turmeric (9g)

- 1 tbsp chili powder (8g)

- 1 tbsp cayenne powder (8g)

- 1/2 tbsp ground cinnamon (3g)

- 2 tbsp ground cumin (14g)

- 2 tbsp dried or fresh cilantro (6g)

- 2 tbsp salt (30g)

- 1 tsp ground black pepper (5g)

- 1 whole chicken (spatchcocked), about 1.5 to 2 kg

Directions:

1. Prepare the marinade: In a large bowl, whisk together the Greek yogurt, minced ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro, salt, and black pepper until smooth.

2. Marinate the chicken: Place the spatchcocked chicken in a large dish or zip-top bag. Coat it thoroughly with the yogurt marinade, rubbing the mixture under the skin and all over the surface of the bird. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.

3. Preheat the oven: When ready to cook, preheat the oven to 190°C (375°F). Line a large baking tray with parchment paper or foil for easy cleanup.

4. Roast the chicken: Place the marinated chicken on the prepared tray, spreading it flat, skin side up. Roast in the oven for 90 minutes, or until the internal temperature in the thickest part of the thigh reaches 75°C (165°F).

5. Finish with a broil (optional): For extra crisp skin, turn the oven to broil/grill for the last 3-5 minutes, watching carefully to avoid burning.

6. Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with extra cilantro and serve with rice and homemade tzaziki.