Poulet roti ( roasted chicken - Indian style)

I'm such a great fan of Indian tandoori. I just love cooking everything in tandoor style. I have never ever felt the need to use a convectional oven since I was always sticking on to Indian way of cooking( using tandoor and charcoal). This time, I gave it a try to cooking inside my kitchen using oven and it was worth trying. I did this classic " poulet roti (roasted chicken)" in completely Indian style. I marinated the chicken for about 36 hours (usually I marinate for even longer) and then straight into the oven, then on the plate served with chips. I can't imagine anything better than chicken and chips for a lazy Sunday lunch. Chicken and chips , huh!!! Food combo forever. Here is the recipe...

Ingredients:
Chicken - 2 nos

For the marinade:
Yogurt - 2 tbsp
chilly powder - 4 tbsp
garam masala powder - 2 tbsp
nutmeg and mace powder - 1/2 tsp
coriander powder - 1/2 tsp
ginger- garlic paste - 2 tbsp
lemon juice - 1 tsp
chicken stock cube - 1 nos
salt for taste

olive oil - 2 tbsp
butter for basting

Method:
Mix all the ingredients for the marinade and make a thick paste. Rub it over the whole chicken and marinade for 36 hours or more. Take the chicken out of the fridge 30 min before cooking. In a roasting try, place the chicken, drizzle olive oil over it and place it in a preheated oven at 240 degree c/475 degree Fahrenheit/gas 9 and cook for about 15 min (this will make the outer crisp and hard). Remove and baste well with butter. Now reduce it to 200 degree c/ 400 degree Fahrenheit and cook for another 75 min. Now this done. Serve hot with chips.

Note:
A medium sized chicken would require about 1 hour 20 min for perfect cooking. 1st cooking on high for short duration, then cooking on low for a long time will make the out layer crisp and the inner layer of chicken soft like butter. This chicken can also be stuffed with some whole spices, lemon, dry herbs like oregano, sage, chive, dill etc.