The yogurt helps keep the chicken moist, and the natural sugar in the tomato paste creates a beautifully burnished, crispy skin. The recipe is gluten-free too! <strong>Serves</strong> 4 <strong>INGREDIENTS</strong> 2 garlic cloves, very finely grated or minced 1 thumb-sized piece fresh ginger, peeled and very finely grated or minced 1 tablespoon tomato paste ¼ cup whole milk yogurt 1 teaspoon garam masala 1 teaspoon tandoori spice 1½ teaspoons salt 2 tablespoons olive oil 1 whole chicken (roughly 3½ to 4 pounds), spatchcocked or butterflied <strong>METHOD</strong> <strong>1</strong> Preheat the oven to 400ºF. <strong>2</strong> In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt, and olive oil. <strong>3</strong> Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin. <strong>4</strong> Place the chicken on a wire rack positioned over an aluminium foil–lined baking sheet (or in a roasting pan or baking dish) and roast for 1 hour and 15 minutes. Check after 40 minutes, and if the chicken is browning too much, cover with foil. <strong>5</strong> Let rest for at least 10 minutes before carving. <em><img class="alignleft wp-image-76421" title="Gwyneth Paltrow's Tikka Masala Roast Chicken book cover" src="https://womenlove.health/wp-content/uploads/2016/04/its-all-easy-.jpg" alt="Gwyneth Paltrow's Tikka Masala Roast Chicken book cover" width="237" height="283" />It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.</em>
