Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies

• 1 Whole chicken

• 250 Ml Plain yoghurt

• 2 Tbsp Lemon juice

• 2 Tbsp Vegetable oil

• 2 Tbsp Tandoori masala

• 1 Tbsp Ground turmeric

• 1 Tbsp Ground cumin

• 1 Tbsp Ground coriander

• 2 Tsp Paprika

• 2 Tsp Salt

• 1 Tsp Ground black pepper

• 1 Tsp Cayenne pepper (Optional)

• Fresh coriander for garnish

For the Grilled Naan:

• 1 Packet Active dry yeast

• 250 Ml Warm water (Around 40-46°C)

• 50 Grams Caster sugar

• 3 Tbsp Milk

• 1 Egg (Beaten)

• 2 Tsp Salt

• 550 Grams Bread flour

• 2 Tsp Minced garlic

• 50 Grams Salted butter (Melted)

For the Grilled Mixed Vegetables:

• 2 Red bell peppers (Cut into large chunks)

• 2 Yellow bell peppers (Cut into large chunks)

• 2 Courgettes (Sliced lengthwise)

• 1 Aubergine (Sliced lengthwise)

• 2 Red onions (Cut into wedges)

• Olive oil

• Salt and pepper

• Fresh herbs for garnish (Such as parsley, thyme, or rosemary)