Ingredients
For the chicken
1.5kg/3½lb whole chicken
4 tbsp natural unsweetened yoghurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chilli powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tbsp tomato purée
4 garlic cloves, crushed
2 tsp peeled and finely grated root ginger
For the roast potatoes
4 large floury roasting potatoes
2 tbsp oil
¼ tsp crushed chilli flakes
¼ tsp pepper
¼ tsp crushed cumin seeds
¼ tsp crushed mustard seeds
For the coriander chutney
100g/4oz coriander leaves, roughly chopped
3 green finger chillies, roughly chopped
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lemon juice
1 tsp demerara sugar

Method
1. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
2. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
3. Cover and refrigerate for eight hours or overnight.
4. Preheat the oven to 180C/350F/Gas 4.
5. Place the chicken in a roasting tin and cover with foil.
6. Roast in the centre of the oven for one hour and 30 minutes.
7. Halfway through cooking, baste with a little of the marinade.
8. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
9. Carve and serve either hot or cold.
10. For the potatoes, preheat the oven to 220C/425F/Gas 7.
11. Cut the potatoes into 2-3cm/1in squared cubes. Bring a pan of salted water to the boil and blanch the potatoes for 2-3 minutes to begin cooking. Drain well.
12. Heat the oil in a large roasting tray on the hob and add the potatoes, tossing to coat in oil until browned. Season well.
13. Roast in the oven for 40-50 minutes until crisp and golden and cooked through.
14. Once roasted, add the spices to the oil.
15. Toss potatoes in the tempered spices and serve.
16. For the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar.
17. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.