1 whole chicken or a selection of wings, legs, breast.
Make small cuts in chicken
Season chicken with salt and rub in to holes.
1 teaspoon of ground coriander
1 teaspoon of medium to hot chilli powder
1 teaspoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of Cayenne pepper
½ teaspoon of turmeric powder
4 to 5 teaspoons of paprika
2 cardamom pods seeds removed and crushed
1″ or 25mm piece of fresh ginger chopped fine or crushed
4 to 5 med size garlic’s
4 to 5 tablespoons of natural unsweetened yoghurt
Juice of ½ a lemon
4 to 5 tablespoons of single cream
1 ½ to 2 tablespoons of vegetable oil
1 tablespoon of tomato puree
Season with salt to taste
Put marinade over chicken, cover with cellophane and leave in fridge for 12 to 24 hours.
Then remove cellophane and any marinade in bottom of dish, put back on chicken.
Cover with tin foil and put in pre-heated oven for approx 1 ½ hours or the recommended time as per the instructions on packaging.
Temperature of oven 180 Celsius / 350 F or gas mark 4
Basin chicken half way through and at the end.
When chicken is cooked, leave chicken to rest for 15 to 20 mins
Remove tin foil and eat!