Ingredients

Method

Having removed all traces of skin from the meat, slash it 2-3 times down to the bone, rub it with lemon juice and salt and set aside for 20 minutes. Be careful not to slash to the edge ever as it will fall off the bone alarmingly if you do so as it cooks.

In the mini chopper, whizz together the onion, ginger and garlic till smooth, using a little yoghurt to loosen if needed. Transfer to a large bowl and whisk in the yoghurt and the dry spices.

Now add the lemony chicken, giving it a good rub in the yoghurt, working the marinade into the slashes. Cling film it and refrigerate for at least 6 hours, up to 24 hours.

When you are ready to cook, preheat the oven to its hottest setting. Take each piece of chicken out of the marinade, tapping off any excess as you do, arrange on a pre-oiled grill rack in a grill pan and cook for 25-40 minutes till cooked through and slightly charred on the outside. Serve with lemon wedges and naan. (This dish can also be used as the base for Makhani Chicken).