Thanksgiving Tandoori Chicken

• 1 whole Chicken
• 1/2 cups Yogurt
• 2 Tablespoons Ghee
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala Powder
• 1 Tablespoon Ginger Paste
• 1 Tablespoon Garlic Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Dry Kastoori Methi Leaves
• 1 Tablespoon Lemon Or Lime Juice
• 1 teaspoon Peppercorn Powder
• 1 teaspoon Red Chili Powder Or Cayenne Peppe
• 1 teaspoon Salt

1. Clean and cut the whole chicken, clean out the insides.
2. Mix all the remaining ingredients in a bowl real well Let it marinate overnight or even longer.
3. The next day, turn up the oven to 350u0b0F. Place the chicken breast side up on a rack (to ensure the oil drips off), using skewers to hold down the wings and legs so they don't spread out too far away from the body of the chicken.
4. Cook on one side for 30 minutes and then turn it over. Cook on the other side for another 30 minutes. Turn the heat up to 425u0b0F and let the chicken cook for 15 minutes on each side at this temperature.
5. If you have access to a smoker or charcoal grill, let it cook for another 15 minutes there but even if you don't have one, it should still be perfect.
6. Serve with some lemon rings and fresh cilantro. You can eat this with pita bread or rice.

chicken, yogurt, ghee, coriander powder, cumin, garam masala, ginger paste, garlic, turmeric, lemon, peppercorn powder, red chili powder, salt

Taken from tastykitchen.com/recipes/holidays/thanksgiving-tandoori-chicken/ (may not work)