• 1.5 kg (3 lb) whole chicken
  • 2.5 cm (1 inch) piece root ginger, sliced
  • 2 small green chillies
  • small bunch fresh coriander, plus extra to garnish
  • 4 garlic cloves, peeled
  • 200 g (7 oz) low-fat natural yogurt
  • grated rind and juice of 1 lemon
  • 1 teaspoon each ground garam masala and ground turmeric
  • 1 teaspoon cumin seeds, roughly crushed
  • 1 teaspoon salt
  • 50 g (2 oz) butter, melted

Slash each chicken leg and breast 2–3 times with a sharp knife, then put the chicken in a large plastic bag. Finely chop the ginger, chillies, coriander and garlic in a food processor or with a large knife. Mix into the yogurt, then stir in the lemon rind and juice, spices and salt. Spoon the mixture into the plastic bag, seal well and refrigerate for 4 hours (or overnight).

Allow the chicken to come to room temperature for 1 hour, then remove it from the bag (with a thick coating) and put it in a roasting tin. Spoon 4 tablespoons of water into the base of the tin. Drizzle the chicken with butter.

Roast, uncovered, in a preheated oven, 190°C (375°F), Gas Mark 5, for 1 hour 20 minutes, spooning a little more of the yogurt marinade over the chicken once or twice.

Test the chicken (see page 11). When cooked through, transfer it to a serving dish, garnish with coriander and serve with pilau rice.

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