1.2 kg/2 1/2 lbs. chicken joints, legs or breast or a combination of the two
1 tsp. salt or to taste
Juice of a half a lemon
1/2-inch cube root ginger, peeled and coarsely chopped
2-3 sm. cloves garlic, peeled and coarsely chopped
1 fresh green chili, coarsely chopped and seeded if a milder flavor is required
2 tbsp. chopped coriander leaves
75 g/3 oz. thick set natural yogurt
1 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. garam masala
1/4 tsp. freshly ground black pepper
1/2 tsp. Tandoori color (available from Indian grocers in powder form), or a few drops of red food coloring mixed with 1 tbsp. tomato puree

Remove skin from the chicken and cut each piece into two. With a sharp knife, make 2-3 slits in each piece. Rub salt and lemon juice into the chicken pieces and set aside for half an hour.

Meanwhile, put the ginger, garlic, green chilies, coriander leaves and the yogurt into a liquidiser and blend until smooth. Add the rest of the ingredients and blend again.

Pour and spread the marinade all over the chicken, especially into the slits. Cover the container with cling film and leave to marinate for 6-8 hours or overnight in the refrigerator.

Preheat oven to 240 degrees C/475 degrees F/Gas Mark 9. Line a roasting tin with aluminum foil (this will help to maintain the high level of heat required to cook the chicken) and arrange the chicken pieces in it.

Place the roasting tin in the center of the oven and bake for 25-30 minutes, turning the pieces over carefully as they brown and basting with juice in the roasting tin as well as any remaining marinade. Remove from the oven. Lift each piece with a pair of tongs and shake off any excess liquid.