Get a small whole chicken and remove all skin making cuts at 1″ intervals into breasts and legs.
For best results fresh grind your spices but failing that use ready ground.
2 tspns Garamasala
2 tspns fresh crushed garlic
2 tspns fresh crushed ginger
3 tspns fresh ground naga powder
1 tspn strong red chilli powder (ie birds eye or red hab)
1/2 tspn turmeric
2 tspn fresh ground coriander
juice of 1 lemon
2 1/2 tspns of salt
1 tbspn red food colouring
4 tbspns of canola oil (alternative corn oil or good olive oil)
300ml natural yoghurt (Greek set is quite good avoid low fat)
Mix all the above ingredients together and completely cover the chicken in a dish, cling film and leave to marinade in fridge overnight.
next day stuff a ball of tin foil into chicken and roast in a hot oven (200) turning 10 mins before cooked. Stab with a skewer to check if cooked and when juices even in the leg join run clear (no blood) she’s ready
Garnish with fresh lime wedges you squeeze on just before you eat, a dip is nice with it too