Roasted chilli yoghurt chicken (taj murgh musallam)

Ingredients

• 6garlic cloves
• 15dried red chillies, chopped
• 2 tbspnatural yoghurt
• 1.8 kgchicken, jointed into 6 pieces
• ½ cupghee, melted
• spiced flatbread (methi paratha), lemon wedges and cooked basmati rice, to serve

Instructions

You’ll need to marinate the chicken overnight.

Using a mortar and pestle, grind garlic and chillies to a paste. Place in a bowl with yoghurt and 1 tsp salt. Stir to combine. Using a knife, score chicken pieces and pierce flesh a number of times. Place chicken in a large bowl, add yoghurt mixture and turn to coat. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 200°C. Place chicken pieces in a roasting pan and toss with melted ghee. Cook for 30 minutes, then increase oven to 230°C and cook for a further 10 minutes or until golden and cooked through. Spoon pan juices over chicken and serve with methi paratha, lemon wedges and rice.