For tandoori paste: 1-1/2 teaspoon minced garlic 1-1/2 teaspoon minced ginger 1 Tablespoon paprika 1 teaspoon cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon chili powder Pinch of ground cloves 1/4 teaspoon gf red food coloring 3 drops gf yellow food coloring 3/4 cup plain gf yogurt
1 whole chicken, washed and dried 1/2 lemon 1 teaspoon salt 2 Tablespoons Ghee* or butter, melted Lemon wedges for serving
Combine all tandoori paste ingredients in a large bowl until completely blended. The bowl should be large enough to hold the chicken. Make multiple cuts all over the chicken with a small knife and rub the lemon over the cuts. Sprinkle the chicken with 1 teaspoon salt. Place the chicken in the bowl of tandoori paste and rub the paste all over the chicken, so that it is completely covered. Cover the bowl with plastic wrap and refrigerate overnight. To cook chicken: Heat oven to 400 degrees F. Remove chicken from marinade and place on a rack over a roasting pan, breast side up. Drizzle the melted ghee or butter over chicken and roast for 45 minutes. Remove chicken from oven and increase temperature to 500 degrees F. Carefully pour any grease from bottom of roasting pan out then return chicken to oven and roast for 15 minutes. Chicken is done when juices run clear or internal temperature reaches 180 degrees F. Remove chicken, cover with foil and let rest for 10 minutes. Cut into pieces and serve with lemon wedges.