Chicken chargha

Instructions

1. Split the chicken in half lengthways or flatten it, and make deep cuts into each thigh and breast.
2. Mix the yoghurt, ginger-garlic paste, lemon juice, salt and tandoori spices to make a thick marinade.
3. Coat the chicken with the marinade, including inside the cuts, then leave it in the fridge for at least 4 hours, ideally overnight.
4. Preheat the oven to 220 °C. Place the chicken on a rack set over a tray, skin side up.
5. Bake for 50 to 60 minutes, basting with a little oil every 15 minutes, until the skin is golden and the flesh is no longer pink at the centre.
6. Rest for 5 minutes, then carve. Serve with the onion rings, lemon wedges and naan.