Rotisserie Tandoori Chicken

This is a combination of about four different recipes that I read. I suppose it it technically not Tandoori chicken, but it tastes similar. I do two four pound chickens at a time. Do whatever your rotisserie can handle. Double the marinade.

Ingredients

• 1 whole chicken
•  
• Marinade:
• 1 tbsp paprika
• 1 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp tumeric
• 4 tbsp garam masala
• 1/2 tsp cayenne pepper
• 1/2 tsp saffron
• 2 tsp salt
• 3 cloves minced garlic
• 2 tbsp fresh ground ginger
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 cup plain yogurt

Instructions

1. Soak saffron in a few teaspoons of boiling water for ten minutes.
2. Combine all marinade ingredients in a bowl.
3. Wash chicken and pat dry.
4. Remove skin from chicken.
5. Cut slashes in thick part of meat.
6. Rub marinade into chicken and set in refrigerator overnight.
7. Cook on rotisserie for about two to three hours or until chicken is done.
8. You may need to baste the chickent with butter if it gets dry on the rotisserie. I put a pan of water under the chickens while they are slow cooking.