For best results, marinate the chicken well and cook in an extremely hot oven for a clay oven-baked taste. For authentic "burnt" spots on the chicken, place the dish under a hot grill (broiler) for a few minutes after baking.
- 3-4 lb oven-ready chicken
- 1 cup natural (plain) yogurt, beaten or 1/4 cup olive oil
- 2-4 Tbsp. Spicely® Tandoori Masala Seasoning (or to your taste)
- Salt, to your taste
- 6 Tbsp. ghee (clarified butter, corn or vegetable oil)
Using a sharp knife or scissors, remove the skin from the chicken and trim off any excess fat. Using a fork, beat the flesh at random. Cut the chicken in half down the center and through the breast. Cut each piece in half again. Make a few deep gashes diagonally into the flesh. Mix the yogurt with the Spicely® Tandoori Masala Seasoning and salt. Spread the chicken evenly with the yogurt mixture, spreading some into the gashes. Leave for at least 2 hours, but preferably overnight.
Preheat the oven to maximum heat. Place the chicken quarters on a wire rack in a deep baking tray. Spread the chicken with any excess marinade, reserve a little for basting halfway through cooking time. Melt the ghee and pour over the chicken to seal the surface. This helps to keep the center moist during the roasting period.
Cook in the preheated oven for 10 minutes, then remove, leaving the oven on. Baste the chicken pieces with the remaining marinade. Return to the oven and switch off the heat. Leave the chicken in the oven for about 15-20 minutes without opening the door. Serve on a bed of salad leaves and garnish with the lemon twist and onion slices.
Serves 4 to 6