• 1 chicken, cut into 8 pieces
  • 4 teaspoons finely grated fresh root ginger
  • 6 garlic cloves, crushed
  • 2 teaspoons ground turmeric
  • 1 tablespoon paprika
  • 1 teaspoon ground cinnamon
  • 8 tablespoons lemon juice
  • 4 tablespoons sunflower oil
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons dried chilli flakes
  • 100 g (3½ oz) natural yogurt, whisked
  • 1 tablespoon runny honey
  • salt and pepper

Place the chicken pieces in a large mixing bowl. Mix together the remaining ingredients, season well and pour over the chicken. Mix well to combine, cover and marinate in the refrigerator for 6–8 hours or overnight if time permits.

Place the chicken mixture in a shallow, lightly oiled, ovenproof baking dish and cook in a preheated oven at 150°C (300°F), Gas Mark 2 for 1½ hours, covering the dish with foil for the last 30–40 minutes of cooking. Serve accompanied by plain boiled rice or flat bread, if liked.

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