Clean and wash a whole chicken (1.5 kg) thoroughly. Pat dry with a paper towel.
In a bowl, mix 1 cup of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1 tablespoon of turmeric powder, and salt to taste.
Apply the marinade evenly over the chicken, ensuring it reaches all the nooks and crannies. Marinate the chicken for at least 2 hours or overnight in the refrigerator for best results.
Preheat the oven to 200°C.
Place the marinated chicken on a roasting tray and drizzle 2 tablespoons of oil over it.
Roast the chicken in the preheated oven for 1 hour, basting it with the juices every 20 minutes to keep it moist and flavorful.
Once the chicken is cooked through and the skin is golden and crispy, remove it from the oven and let it rest for 10 minutes before carving.