To spatchcock the chicken, cut down both sides of the backbone and remove it.
Split the chicken to lay flat.
Melt the butter and mix it with yogurt. Season with salt and pepper to taste.
Lift up the skin and run the mixture on the meat.
Rub the same mixture on the skin and season with your yellow curry powder or Vadauvan seasoning.
Place the chicken in a cast iron skillet.
In a 500-600F Forno Bravo oven, roast the chicken for about 25 minutes or until the meat reaches an internal temperature of 165F.