1.8Kg/4 lb chicken, skinned (or 2 small chickens)
2tbsps lime or lemon juice
½ tsp salt
2-3 fresh green chillies, very finely chopped
1 bunch freshly chopped coriander leaves (with roots and lower stems removed)
¼ tsp cayenne pepper
5 cm/2 inch piece fresh root ginger, peeled and finely chopped
6 tbsps natural yogurt
6 cloves garlic, peeled and crushed
2 tbsps vegetable oil
Fresh coriander leaves and lime or lemon wedges for garnish
Prick the chicken all over with a fork. Combined the lime or lemon juice, salt and chilli in a large bowl and rub the mixture over the chicken. Set to one side whilst the marinade is prepared. Place the coriander, cayenne pepper, ginger and yogurt in a bowl and mix well. Add the marinade to the chicken, coating the chicken all over. Cover the bowl with plastic wrap and leave for at least 6 hours.
Preheat the oven to 200OC/400OF and place the vegetables oil in a roasting tin with the chicken and marinade mixture. Bake the chicken in the centre of the oven for 20 minutes, then reduce the oven temperature to 180OC/350OF/ and continue baking for about 45 minutes or until the chicken is tender. The chicken should be regularly basted with the pan juices.
Skim any fat from the pan juices with a spoon. Place the chicken on a hot serving plate, spoon the sauce over and serve immediately, garnished with the fresh coriander leaves and wedges of lime or lemon.