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.