Fake Tandoori Chicken

Ingredients

• 1 tablespoon ginger fresh peeled finely chopped (from 1 [3-inch] piece)
• 2 teaspoons garam masala 
• 1 medium garlic clove coarsely chopped
• 1 tablespoon kosher salt 
• 2 tablespoons juice of lime freshly squeezed (from 1 medium lime)
• 0.8 cup onion yellow
• 1 tablespoon paprika 
• 2.5 cups yogurt plain
• 1  thai chile red stemmed coarsely chopped
• 4 pound chicken whole

Equipment

• food processor
• baking sheet
• oven
• baking pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Place all of the ingredients except the chicken in a food processor fitted with a blade attachment. Process until almost completely smooth, about 10 seconds.
2. Pour the marinade into a large resealable bag.
3. Place the chicken in the bag, squeeze out the excess air, seal the bag, and massage the marinade all over the chicken until it’s well coated.
4. Place in the refrigerator in a baking dish and marinate at least 8 hours and up to 24 hours, turning the chicken at least once if possible.
5. Heat the oven to 400°F and arrange a rack in the middle.
6. Remove the chicken from the refrigerator and let it sit at room temperature while the oven heats.Line a rimmed baking sheet with aluminum foil.
7. Remove the chicken from the marinade, letting the excess drip off the exterior and out of the cavity; discard the marinade.
8. Place the chicken on the baking sheet.Roast until the juices run clear and an instant-read thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 1 hour. (If the skin starts to get too brown before the meat is done, loosely cover with aluminum foil.)
9. Transfer the chicken to a cutting board and let it rest about 15 to 20 minutes before carving.