Serves 4

  • 1 x 1kg chicken, skin removed and jointed into legs, thighs, breasts (reserve wings for another use)
  • 30g butter
  • 2 tbsp vegetable oil
  • 1 ½  tsp lime juice
  • 1 tsp chaat masala (or mango powder)
  • chopped fresh coriander, to garnish (optional)
  • mint chutney or tomato chutney, to serve

For the first marinade

  • 2 tbsp lemon juice 
  • 1 tbsp ginger garlic paste
  • 1 tsp mild red chilli powder (Deggi Mirch brand)
  • 1 tsp salt

For the second marinade

  • 250g thick yoghurt or hung curd
  • 2 tbsp vegetable oil
  • 1 ½ tsp salt
  • 1 tsp garam masala
  • ½  tsp ground cinnamon
  • ½  tsp red chilli powder


  1. Preheat the oven to 200°C, 180°Fan, 400°F, Gas 6.
  2. To make the first marinade, simply mix all the ingredients together.
  3. Make 3 or 4 deep incisions on each piece of chicken (2 breasts and 2 thighs/legs) without cutting the whole way across the flesh. Place the chicken in a bowl, apply the first marinade and set aside for 20–30 minutes. Drain off any excess juices and discard.
  4. Mix all the ingredients for the second marinade together and rub all over the chicken, making sure the marinade gets into all the gashes.
  5. Cover and leave to marinate in the fridge for 2–3 hours. If you want to cook the chicken straight away, you can leave it at room temperature for 30 minutes before roasting in the oven.
  6. Place the chicken pieces in one layer in a large roasting pan, quite close to one another. After about a quarter of an hour, melt the butter and oil together, then use it to baste the chicken.
  7. The breasts will be cooked in about 20 minutes and the legs/thighs in about 40 minutes. Remove from the oven and baste again. Squeeze some lime juice over the chicken and sprinkle with the chaat masala.
  8. Garnish with some chopped coriander and serve with mint or tomato chutney.