Step 1

Preheat oven to 230°C. Combine yoghurt, garlic and garam masala in a large bowl, add chicken and toss to coat. Season, spread out on large baking tray lined with baking paper and roast until browned and juices run clear when a thigh is pierced with a skewer (18-20 minutes).

Step 2

Meanwhile, for cardamom-coconut pilaf, heat ghee in a large saucepan over medium-high heat, add onion and cardamom, season to taste and sauté until onion is softened and translucent (4-5 minutes). Add rice and stir to coat, then add chicken stock, coconut milk and soaked saffron and water and bring to the boil. Cover with a tight-fitting lid, then reduce heat to low and simmer for 14-15 minutes. Remove pan from the heat, remove lid and add currants and chickpeas, re-cover and stand for 5 minutes, then fluff with a fork.

Step 3

Divide pilaf among plates, top with chicken, coconut, coriander and chillies and serve with lime and extra yoghurt.