Royal Indian Chicken (#Upwards)

A very fine entertaining dish, this chicken is magisterial in all its accoutrements! Why mess around when you can go all out (with such ease!) and spoil your guests with all this colour and flavour?

2 onions, roughly chopped

6 Tbsp sunflower oil, divided

1 Tbsp Thandai Masala or Garam Masala

¼ cup raisins

½ green chili

2 cloves of garlic, finely grated

7 cm ginger

1 cups coriander leaves & stalks

Juice of 1 lemon, zest of ½ lemon

1 tsp Salt

¾ tsp turmeric

1 ½ cups full cream yoghurt (or more as needed)

Garnish

2 Tbsp roughly chopped raisins

2 tsp Poppy Seeds

¼ cup flaked toasted almonds

20g roughly chopped coriander

¼ cup pomegranate Jewels

Fry the onion, in 3 Tbsp sunflower oil, over medium high heat until soft and translucent, about 6 minutes. Add the garam masala and cook, stirring, for 3 minutes.

Combine the spiced onions together with all the remaining ingredients in a food processor and blend until smooth. Adjust seasoning.

Spread the yoghurt mixture all over the chicken, cover, and marinate overnight.

To roast: Remove the chicken from the marinade, shaking off excess but not all the yoghurt marinade. Drizzle vegetable oil over the chickens and arrange in a baking tray

If roasting in the oven, bake, covered, for 40 minutes at 160°C.

After 40 minutes, raise the oven temperature to 180°C and bake for a further 30 minutes, uncovered, basting with the marinade.