Whisk the yogurt, tandoori spice mix, garlic clove, and salt together in a large mixing bowl.

Place the chicken in the bowl and turn it 2 or 3 times, until it is thickly coated with the yogurt mixture.

Cover the bowl tightly with plastic wrap, and refrigerate for 16-24 hours.

Preheat the oven to 425°F.

Line a baking sheet with aluminum foil, and position a wire rack in the pan.

Lift the chicken from the bowl of the marinade, allow some of the excess to drip off, and place it breast side up on the wire rack.

Sprinkle the top of the chicken with the additional tandoori spice mix. Spray the chicken lightly with cooking spray.

Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.

Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes. Keep a close eye on the chicken to make sure the spices and yogurt do not burn.

Check to see that chicken is done. Remove from oven or add time as needed.

Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.