Cast Iron Tandoori Chicken

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One whole 5-pound chicken

1/3 cup plus 2 tablespoons Tandoori Spice, recipe follows

2 cups whole-fat plain yogurt

2 tablespoons freshly minced ginger root

2 cloves garlic, minced

3 tablespoons ghee, room temperature

1/2 cup jarred prepared lemon curd

Tandoori Spice:

1/3 cup coriander seeds

1/3 cup cumin seeds

2 tablespoons green cardamom pods

1 tablespoon whole cloves

1 tablespoon whole black peppercorns

2 bay leaves

One 2-inch piece cinnamon stick, broken into pieces

2 tablespoons annatto seed

2 tablespoons paprika

1 tablespoon kashmiri powder

1 tablespoon salt

1 tablespoon turmeric

Pinch ground mace

Pinch freshly grated nutmeg