Directions

Part 1

1. Wash the chicken thoroughly and then cut slices into the flesh to allow the marinade to work its magic.

2. Squeeze the lemon juice and sprinkle the Kashmiri chilli on the chicken and massage into the meat. Leave in the fridge for an hour.

Part 2

1. Add all the ingredients into a bowl with the chicken, mix thoroughly, and leave in the fridge overnight.

2. Take this out of the fridge at least an hour or two before you cook.

3. Separate the pieces if you are going to cook in the oven or grill - otherwise it'll turn into a stew.

4. Cook for around 25 minutes on a high heat, turning regularly to ensure it doesn't burn, but you do want it to take on some charred flavour. If you are cooking on a BBQ, the same principles apply.

5. Serve with wedges of lemons & limes and chopped coriander.