Indian-style baked chicken

Step 1

Using a pestle and mortar, bash the garlic to a paste. Finely grate the ginger, add it to the mortar and mix well. Carefully halve the chillies lengthways. Firmly hold the stalk end of each half and run a teaspoon down the insides to scoop out the seeds. Finely chop the chillies and place in the mortar. Wash your hands thoroughly. Finely grate the lemon zest and add to the mortar. Carefully cut the lemon in half and squeeze the juice into the mortar, using your fingers to catch any pips. Add all of the spices, the tomato purée, yoghurt and a tiny pinch of sea salt. Mix well. Using a small sharp knife, very carefully slash each piece of chicken a few times, right down to the bone, then place in a mixing bowl. Pour the marinade over the chicken, then use clean hands to massage it into all the nooks and crannies. Wash your hands, board and knife afterwards. Cover the bowl with clingfilm and leave the chicken to marinate in the fridge for at least 1 hour, or overnight. Preheat the oven to 200ºC/400ºF/gas

Step 2

Using tongs, move the chicken pieces to a baking tray, arranging them in an even layer. Reserve the marinade in the bowl. Cover the tray with tin foil, then pop it in the oven to cook for 40 minutes. Using oven gloves, remove the tray, discard the foil and brush the chicken with the leftover marinade. Return the tray to the oven for 20 minutes, or until the chicken is cooked through and golden all over, turning halfway. Pick the coriander leaves and discard the stalks. Spoon some yoghurt into a small bowl, then stir through half of the coriander leaves and a tiny drizzle of oil. Serve the chicken scattered with the remaining coriander and the yoghurt on the side. Delicious served with flatbreads and a fresh, green salad.