Garam masala roasted chicken

• Pre-heat the oven to 220°C.
• Mix the ginger with the yoghurt in a bowl. Add the lemon juice, cayenne pepper and garam masala. Mix well.
• Season the chicken with 1 teaspoon of salt and place the pieces in a large, resealable plastic bag or a plastic container with a lid. Add the yoghurt mixture and gently shake the bag or sealed container to combine. Leave to marinate for 30 minutes at room temperature or refrigerate for up to 4 hours.
• Place the chicken pieces in a roasting pan, drizzle with oil, and sprinkle with the remaining salt. Toss to coat. Bake the chicken for about 35–40 minutes.
• In the meantime, mix the onion, ginger, lemon zest and juice, chilli rings, coriander, garam masala and season.
• Pour the yoghurt into a serving bowl.
• Arrange the chicken on a platter and serve with the onion and ginger condiment, yoghurt and poppadums.

Make your own garam masala: Mix 1 tablespoon ground cumin, 1 ½ teaspoons ground coriander, 1 ½ teaspoons ground cardamom, 1 ½ teaspoons ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon nutmeg. Store in a sealable glass jar and use as needed.