Indian spiced roast chicken

Preheat the oven to 200°C/180°C fan.

To prepare the chicken, loosen the skin over the chicken breast using a knife to get between the breast meat and the skin.

To make the spice paste, combine the remaining ingredients (except the fresh coriander) in a bowl and mix well. Adjust the spice paste with more or less chilli powder to suit your tastes.

Place the chicken in a roasting tin. Rub 2-3 tbsp of the spice mix under the skin and the rest all around the chicken.

Scatter the onions around the chicken.

Cover the chicken with foil for the first 40mins of baking.

Take the foil off and roast for a further 20mins so the skin crisps up – be careful not to burn.

Garnish with coriander leaves and serve with cabbage, green beans and raita.