1 Whole Chicken, About 1.5-2 Kg

2 Tbsp Ginger-garlic Paste

1 Tsp Salt

1 Tbsp Red Chili Powder

1 Tsp Turmeric Powder

2 Tbsp Lemon Juice

Step 1

In A Mixing Bowl, Combine The Ginger-garlic Paste, Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Garam Masala Powder, Salt, Yogurt, Lemon Juice, And Oil. Mix Well To Form A Smooth Marinade.

Step 2

Rinse The Chicken Thoroughly Under Running Water And Pat Dry With A Paper Towel. Place The Chicken In A Large Bowl And Rub The Marinade All Over The Chicken, Making Sure To Coat It Evenly.

Step 3

Cover The Bowl With Plastic Wrap And Marinate The Chicken In The Refrigerator For At Least 2 Hours, Or Overnight For Best Results.

Step 4

Transfer The Marinated Chicken To A Roasting Pan, Breast Side Up. Tie The Legs Together With Kitchen Twine And Tuck The Wings Under The Body.

Step 5

Roast The Chicken In The Preheated Oven For About 1 Hour And 30 Minutes, Or Until The Juices Run Clear When The Thickest Part Of The Chicken Is Pierced With A Knife.

Step 6

Serve Hot With Your Favorite Sides, Such As Roasted Vegetables Or Rice.