Serves 6

6 chicken breasts on the bone
3 garlic cloves, freshly grated
2cm (3/4 inch) piece fresh ginger, finely grated
2 tsp garam masala
2 tbsp lemon juice
salt
2 pinches saffron strands, soaked in 2 tbsp warm water for 10 minutes
4 tbsp natural yoghurt

In a large bowl, mix together the garlic, ginger, garam masala, lemon juice, salt and saffron. Using a sharp knife, make three or four slashes across each of the chicken breasts, then place them in the bowl, making sure you rub the marinade in the cuts. Cover and marinate in the refrigerator for 30 minutes, then add the yoghurt, mixing it in thoroughly. Re-cover and return to the refrigerator to marinate overnight.

Preheat the oven to 230ºC/ 450ºF/ Gas Mark 8. Place the chicken breasts on a rack in a roasting tin, put on the top shelf of the oven and roast for 15-20 minutes, until the chicken is thoroughly cooked, turning the breasts halfway through the cooking time.

From Rice, Spice and All Things Nice by Reza Mahammad
Simon and Schuster

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