Oven baked Tandoori Chicken (Whole)

Thanksgiving (Canadian) is usually celebrated with turkey, but my husband and I are not big fans of turkey meat, so we decided we will start a new tradition of an Indian thanksgiving with Tandoori chicken :) . I've always wanted to roast a whole chicken instead of cut pieces and this was a good opportunity for me to try it, and it was awesome. Its real simple. Just marinate and bake.

Here are some things you need to know before you start: 

• You have to marinate the whole chicken over night for the best result.
• Use yogurt (Curd) that is thick. 
• You need at least 1 hour to bake, so plan before you start. 

Ingredients:

• Whole chicken skinned - 1

Initial rub:

• Salt - 1 Tspn
• Lemon juice - from 1/2
• Chilli powder - 1 Tspn (optional, if you like it spicy)

For Marinate:

• Yogurt (Curd) - 3 Tblspn
• Ginger garlic paste- 1 Tblspn
• Tandoori chicken masala powder* - 2 to 3 Tblspn based on how spicy you want it (I suggest you taste the powder first, yes! taste it, to see how salty and spicy it is)
• Coriander powder - 1/2 Tspn
• Salt - 1/2 Tspn 
• Corn flour - 1 Tspn + 1 Tspn (For top coating)
• Oil - 2 Tspn

* Or use 1 tspn each of cumin powder, chilli powder, garam masala, dry fenugreek leaves and 1/2 tspn of red food colour.

Final Touch after baking:

• Lemon juice - from 1/2

Steps:

• Clean chicken well and pat dry with a paper towel or clean dish cloth.
• Pierce the chicken with a knife, push it really well into the chicken, not just the surface so that the marinate will get into the flesh. You may want to do some deep cuts in the chicken's breasts as they are white meat, the toughest.
• Mix the ingredients of the initial rub together and spread all over the chicken and into the cuts and pierces.
• Next mix the ingredients of the marinate.
• Spread the marinate well all over the chicken again and inside the cavity too. Cover and refrigerate over night.

Next day:

• Take out the chicken from the fridge and keep it out for about half hour at least to come to room temperature (preferably 1 hour)
• Preheat oven to 400 F.
• Now, dust the marinated chicken with corn flour using a stainless steel strainer for even coating. This will give you a nice crisp layer on top. 
• Drizzle oil all over the chicken.
• Place chicken breast side down on a rack* and bake. This will ensure even cooking all over at the same time.
• Bake for 25 minutes, then flip the chicken around and bake for 20 minutes. Then again flip it and bake for extra 20 mins.
• After the 65 mins, raise temperature to 425 F and bake for 5 mins for the final browning on the top. Not for too long or you will dry out the chicken.
• Remove from the oven and squeeze a fresh lime or lemon all over the chicken.
• Cover the cooked chicken with aluminium foil for 5 to 10 mins to rest before you serve.

* - I used a cooling rack, I placed it on a foil covered baking pan so that the dripping does not stain the pan. If you have a roaster with a rack at home use that. 

If you do not have a roaster or a cooling rack to bake on, don't worry, place chicken on a foil covered pan and remove the drippings from the chicken each time you turn.