Chef Rohan Desai's low-cal whole tandoori chicken

Really thrilled to feature one my closest friend's recipe as the first guest contribution in my blog. Thanks Rohan. I look forward to more of your additions. Replacing butter with olive oil makes a whole lot of sense in cutting those extra calories. Good for pseudo weight watchers like me!

To prepare this:

• Wash, clean and dry the chicken with paper towels. Make slits. 
• De-seed and boil dry red chillies (uses Kashmiri ones for more color) in a little water and blend it to a thick paste.
• In a mixing bowl throw in some powdered garam masala, cumin, coriander, turmeric and kasuri methi. Add olive oil, the chilli paste, juice of two lemons, ginger-garlic paste and salt.
• Drop the whole chicken into this bowl and give it some love inside-out. Make sure it is well coated. 
• Refrigerate overnight.
• Preheat oven at 350 degrees F. Place it directly on your clean oven rack and let it cook for 35 mins, basting with little olive oil once in a while. 
• Lastly, make sure it looks as delish as Rohan's pic!

I might try preparing this with some chicken breast pieces to make it even healthier.