Ingredients

• 1 whole chicken (about 3 1/2 lbs), skin removed, cut into 8 pieces and slashed to the bone
• FIRST MARINADE: juice of 2 limes
• 1 1/2 tsp fine sea salt
• 1 tsp Kashmiri chili powder
• SECOND MARINADE: 1 cup thick Greek yogurt, hung 30 minutes in cheesecloth
• 2 tbsp LXV Songs of Marrakesh Spice Blend
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 tbsp chickpea flour, toasted in a dry pan until nutty
• 2 tbsp mustard oil, heated to smoking then cooled
• TO FINISH: 2 tbsp melted ghee
• 1 tsp LXV Songs of Marrakesh Spice Blend
• Sliced red onion, lime wedges and mint chutney, to serve

Method

1. Rub the chicken with the lime juice, salt and 1 tsp Kashmiri chili, working it into every slash. Rest 30 minutes at room temperature — this cure seasons the meat, not just the surface.
2. Whisk the hung yogurt with 2 tbsp LXV Songs of Marrakesh, the ginger-garlic paste, 2 tsp Kashmiri chili, the toasted chickpea flour and the cooled mustard oil. The flour is what keeps the marinade clinging to the bird instead of sliding into the pan.
3. Coat the chicken thoroughly, cover, and refrigerate 8-24 hours. Longer is better.
4. Bring the chicken to room temperature 45 minutes before cooking. Heat the oven to 475°F with a rack in the upper third, or build a hot two-zone charcoal fire.
5. Arrange the pieces on a wire rack set over a foil-lined sheet pan so heat circulates all the way around. Roast 20-25 minutes.
6. Switch to the broiler (or move to the direct side of the grill) for 4-6 minutes, until the edges blister and blacken in patches. Thighs should read 175°F, breast 160°F.
7. Mix the melted ghee with the remaining 1 tsp Songs of Marrakesh and brush it over the hot chicken. Rest 5 minutes.
8. Serve with sliced red onion, lime wedges and a sharp mint chutney.

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