TOTAL TIME: PREP 20 mins COOK 55 mins

Ingredients -

1 tsp turmeric powder
2 tsp coriander seeds
2 tsp mustard seeds
1 tbsp ground cumin seeds
1 tsp ground fenugreek
½ tsp black peppercorns
juice 2 lemons
5 garlic cloves, crushed
100g ginger, grated
250ml coconut milk
2 red chillies, deseeded and chopped
8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed
a few coriander sprigs

Directions -

Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.

Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.