Tandoori Chicken

• 1.5 kg chicken, spatchcocked
• 150 ml natural Greek yoghurt
• 10

Place a frying pan over low heat and dry-roast the coriander seeds until aromatic.

In the same pan, dry-roast the cumin seeds until aromatic.

Grind the seeds to a fine powder using a mortar and pestle.

Combine all the remaining ingredients.

Using a sharp knife, make a number of incisions in the chicken skin (2.5cm).

Spread the mixture all over the chicken