Indian Roast Chicken - cooking recipe

Ingredients

50 g ground almonds
50 g desiccated coconut
150 ml oil
1 medium onion, very finely chopped
1 inch gingerroot, grated
4 garlic cloves, grated
1 -2 fresh chili pepper, very finely chopped
1 1/2 teaspoons garam masala
1 teaspoon salt
150 ml natural yoghurt
500 g chicken portions (mix will do 4 but other amounts okay too)
coriander leaves (to garnish) (optional)
lemon wedge (to garnish) (optional)

Preparation

Dry roast the almonds & coconut in frying pan until browned - but not burned & set aside.
Heat oil in frying pan & fry onion, stirring, until golden brown.
Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
Add the nuts & mix well.
Add the onions, mix well & set side.
Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
Oven 160O C for 35-45 mins.
(Fan oven 140O C for 25-35 mins).
Check juices run clear when chicken pierced with knife or skewer.
Garnish with lemon wedges & coriander leaves.
Serve with a salad.
(If you don't have fresh chillies use 1 - 2 tsp chilli powder.
For a spicier dish, add more chilli, garlic & Garam Masala).