Tony's tandoori roasted chicken

(Serves 4-6)

For the first marinade

• 0 chicken thighs
• 2 large handfuls chopped fresh coriander
• 1 lemon

For the second marinade

• 2 tbsp grated fresh root ginger
• 1 tbsp garlic puree
• 1 tbsp rapeseed oil

• 100g natural yoghurt
• 1 tsp ground cardamom
• 0.5 tsp ground cinnamon
• 1 tsp garam masala
• 0.25 tsp ground mace
• 50g double cream
• 0.5 tsp saffron strands
• 0 Salt

Step 1
With a sharp knife or fork, pierce the flesh of the chicken thighs in a few places to help the marinade get into the meat.

Step 2
Mix together the ingredients for the first marinade and rub well into the chicken.

Step 3
Cover and leave to marinate in the fridge for 4-6 hours (but if you are short of time you can proceed with the next step straight away).

Step 4
In a large bowl, mix together all the ingredients for the second marinade and rub well into the chicken.

Step 5
Cover and leave to marinate in the fridge overnight (or you can proceed with the next step straight away).

Step 6
Preheat the oven to 180°C/350°F/gas 4.

Step 7
Put the chicken in a casserole dish and cover with a lid.

Step 8
Cook in the oven for 45 minutes, basting twice with the juices during cooking.

Step 9
Uncover the casserole dish and cook for a further 15 minutes, or until the chicken is tender.

Step 10
Remove the dish from the oven, season to taste and stir in the coriander, then cover and rest the chicken for 5 minutes.

Step 11
Squeeze over the lemon juice, if using, and serve hot, with a red onion salad and some mint chutney.