Preheat oven to 200 C.
Blitz together in a food processor the Greek yogurt with the garlic, ginger, chilli, coriander, garam masala, cumin, cinnamon, cardamom, fenugreek, sea salt and ground black pepper. Puree until smooth.
In a bowl coat the chicken inside and out with the marinade and for 2-3 hours.
Wipe the chicken clean. In a roasting tin on the hob seal the chicken and roast with a splash of chicken stock, 15 minute, basting once.
Serve with the pilau rice and the roasting juices
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