In a large bowl mix together ginger, garlic, cilantro, yogurt, tandoori masala, garam masala, coriander, cumin, maple syrup, lemon juice and salt. Rub mixture all over bird and let sit in fridge overnight. Pro tip: you will want to use gloves to massage the marinade into the bird to avoid staining your hands.
The next day remove the bird from the fridge. Stand the bird up and run a sharp knife down both sides of the spine (opposite side from the breasts). Remove spine. Lay bird down on sheet tray with the breast upward and push down to crack the ribs. Legs should be out to the side and the whole bird should be laying flat.
Turn BBQ on high. Lay bird, breast facing upwards, onto the grill. Leave on high for 10 minutes and then turn the burner below the chicken off but keep the other burners on medium. We are cooking using indirect heat. Let the chicken cook for about 50 minutes or until internal temp is 170. Remove and rest for 10 minutes before cutting.
Now, time for the raita. This is a doozy and dead easy. In a bowl mix together yogurt, chopped cilantro, cucumber, cumin, onion, lemon juice, and salt. Mix together and serve with chicken!
Pour a light crisp beer, if that's your thing, and enjoy this flavour bomb of a meal!
