Ingredients
1 kg chicken
4 tbsp natural unsweetened yogurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chili powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/2 tsp turmeric
1 tbsp tomato puree
4 garlic cloves, crushed
2 tbsp peeled and finely grated root ginger
Method
Prick the chicken all over and make a few slits about 2 cm long in the skin . Mix all the remaining ingredients into a smooth paste and smother the marinade generously all over the chicken's skin. Cover and refrigerate for 8 hours or overnight.
Preheat the oven to 180 degree centigrade. Place the chicken in a roasting tin and cover with foil. Roast in the center of the oven for 1 hour and 30 minutes. Halfway through cooking, baste with a little of the marinade. Remove from the oven and leave the chicken in a warm place to rest for 20 minutes. Carve and serve either hot or cold with roti and raita.