🤠’s easy Tandoori Chicken

I use a vertical roaster, about RM10-15 from Lazada. The vertical roaster has a pan to accumulate dripping oil from the chicken, so the skin turns out crispy.
You will need a spring chicken (preferably not frozen for better results) of around 750 g to 1 kg.

1. Prepare Marinade: 2T tandoori powder, 5T Kashmiri chili powder or to taste, 2 scoops Greek yogurt, 1 T ghee, a little oil. Mix everything until you get a sticky paste.

2. Stick spring chicken (remove head and neck first, pat dry and dry overnight in fridge) bottom side into vertical roaster. Tip: Make sure the skin is dry before roasting, otherwise the skin will not be crispy.

3. Melt 1T ghee and coat chicken. Leave to dry for 15 minutes. Preheat oven to 225C for 5m. Coat chicken evenly with tandoori paste.

4. Cook the spring chicken for 60 minutes or longer depending on weight at 225C (first 30m) then at 200C for the remaining time. Tip: Use a pair of kitchen shears or scissors to cut chicken into half. Serve immediately with Nandos Peri peri sauce and naan or chapattis.