In a large bowl, combine yogurt, olive oil, garam masala, smoked paprika, paprika, crushed red pepper flakes, salt, black pepper, minced garlic, grated ginger, tomato paste, and lemon juice. Mix until well combined.

Spatchcock the whole chicken by removing the backbone and flattening it.

Using a sharp knife, make deep slits on both sides of the chicken.

Place the spatchcocked chicken in a large dish or resealable plastic bag.

Pour the marinade over the chicken, ensuring it’s well coated. Massage the marinade into the chicken, making sure it penetrates into the slits.

Cover the dish or seal the bag, and marinate the chicken in the refrigerator overnight, allowing the flavors to meld.

Season with a ½ teaspoon salt and ½ teaspoon pepper to taste.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Remove the marinated chicken from the refrigerator, and let it come to room temperature for about 30 minutes.

Heat a grill pan or skillet over high heat. Once hot, place the chicken skin-side down and cook for a few minutes until nicely charred.

Flip the chicken over and sear the other side for a few minutes.

Transfer the chicken to a baking dish or oven-safe skillet. Cover the dish tightly with foil.

Place the covered chicken in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius) and the juices run clear.

Remove the foil, and switch the oven to broil. Broil the chicken for a few minutes until the skin is crisp and browned, watching carefully to prevent burning.

Once done, remove the chicken from the oven and let it rest for a few minutes before carving.

Serve the spatchcocked tikka chicken with sides of choice, and enjoy!