Masala-Marinated Chicken With Minted Yoghurt Sauce - chicken

Method

• To make the marinade, split the cardamom pods and remove the seeds.
• Put the cardamom seeds in a dry non-stick frying pan and discard the husks.
• Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat.
• Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted - you know they're ready when you can smell the spicy aroma.
• Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder.
• Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt.
• Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.
• Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears.
• Chuck out the bone and cut off the foot joints and wing tips.
• Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking).
• You'll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go.
• Cut off and discard any obvious fat - it will be a creamy white colour.
• Open out the chicken and place it on the board so the breast side is facing upwards.
• Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible.
• This will help it cook more quickly.
• Slash the meat with a knife through the thickest parts of the legs and breasts.
• Place the chicken in a shallow non-metallic dish - a lasagne dish is ideal - and tuck in the legs and wings.
• Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of the bird is well coated - get your hands in there and really go for it.
• Cover the dish with cling film and put the chicken in the fridge to marinate for at least 4 hours or ideally overnight.
• Preheat the oven to 210C/Fan 190C/Gas 6 1/2.
• Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up.
• Squeeze over some juice from the lime and season with ground black pepper.
• Roast for 45-50 minutes until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken.
• They'll be good for squeezing over the meat later.
• The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.
• Cover loosely with foil and leave to rest for 10 minutes before carving.
• While the chicken is resting, make the sauce.
• Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined.
• Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin.
• Serve with the sauce and some watercress or salad and enjoy!