Ingredients

• 1 x 1.5 kg/3lb 5oz chicken
• 2 lemons
• cut in half
• 2 tbsp vegetable oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp chilli powder
• ½ tsp ground cardamom
• 2 tbsp vegetable oil
• 2 onions
• finely sliced
• 2 long red chillies
• finely sliced
• 1 tsp chilli powder
• 2 crushed bay leaves
• ½ tsp ground cinnamon
• 1 tbsp garam masala
• 4 garlic cloves
• finely sliced
• 25g/1oz fresh root ginger
• finely grated
• 50g/2oz ground almonds
• 400g/14oz tin chopped tomatoes
• 150ml/5fl oz double cream
• 150ml/5fl oz chicken stock
• salt and freshly ground black pepper
• 4 tbsp coriander leaves
• roughly chopped
• 400g/14oz tin cooked puy lentils
• drained
• 1 red onion
• finely diced
• 2 tomatoes
• de-seeded and chopped
• 2 long red chillies
• seeded and finely sliced
• 3 tbsp roughly chopped coriander leaves
• 3 tbsp roughly chopped mint leaves
• 1 lemon
• juice only
• 2 tbsp olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Cut the chicken down the back bone
• and flatten out with the palm of your hand
• skin side up.
• Cut several slashes into the flesh then rub with the lemons and a little of the vegetable oil.
• Mix the spices together in a bowl then rub into the chicken.
• Heat an oven proof griddle pan until hot
• place the chicken skin side down
• and the lemons cut side down
• onto the griddle and sear for 2-3 minutes until coloured and charred slightly at the edges. Remove the lemon from the griddle
• and set aside.
• Flip over
• drizzle with a little more of the oil
• then place the whole pan into the oven and roast for 25-30 minutes until cooked through
• and the juices run clear when the meat is pierced.
• Remove the cooked chicken from the oven and rest for 10 minutes before carving into portions.
• For the masala sauce
• heat a large frying pan until hot
• add the vegetable oil
• onions and chillies
• and cook for 10 minutes until the onions are golden-brown and softened.
• Add the spices
• garlic and ginger and cook for another two minutes.
• Add the ground almonds and tomatoes and bring to a simmer then add the cream and stock. Return to a simmer and cook for 10-15 minutes until the sauce has thickened.
• Check the seasoning
• and add salt and freshly ground black pepper to taste
• then stir through the coriander.
• For the lentil salad
• place all the ingredients into a bowl and toss together carefully
• then season with a little salt and freshly ground black pepper.
• To serve
• pile lentil salad onto each plate
• and place a couple of pieces of chicken alongside
• spoon the sauce over and finish with a charred lemon.