1 or 2 Whole Chickens
4 Tablespoons unsweetened natural yoghurt
1 teaspoon garam masala
4 tablespoons single cream
2 tablespoons medium hot paprika
1 teaspoon medium hot chili powder
1 teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon turmeric
1 tablespoon tomato puree
4 garlic cloves, crushed
2 teaspoons peeled and finely grated gingerroot
Mix all the chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
Cover and refrigerate for eight hours or overnight.
Preheat the oven to 180°C/350°F/Gas 4.
Place the chicken in a roasting tin and cover with foil.
Roast in the centre of the oven for one hour and 30 minutes.
Halfway through cooking, baste with a little of the marinade.
Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
Carve and serve either hot or cold.