Indian baked whole chicken aka best chicken ever

Ingredients

• Marinade
• 2.5cm ginger, chopped
• 2 cloves garlic, chopped
• 6 tablespoons natural yoghurt
• 1 teaspoon turmeric
• 1 1/4 tsps salt
• 1 teaspoon cayenne pepper
• Black pepper
• 1 chicken, skin removed
• 225 g onions, chopped
• 4 cloves garlic, peeled
• 4cm ginger, chopped
• 25 g slivered almonds
• 3 teaspoon cumin
• 3 teaspoon coriander
• 1 teaspoon turmeric
• 1 tbsp paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoon salt
• Oil
• 2 tablespoons lemon juice
• Pepper
• 1/2 teaspoon garam masala

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Preparation

• First make the marinade by blending all the ingredients together. Rub the marinade all over the chicken, including the inside, and set aside for two hours.
• Meanwhile, blend the onions, garlic, ginger and almonds together into a paste. Add the cumin, coriander, turmeric, paprika, cayenne pepper and salt and blend again.
• Put some oil into a frying pan and fry the paste over a medium-heat for 8-9 minutes. Add the lemon juice, pepper and garam masala and mix together.
• Leave the paste to cool and pre-heat the oven to 180 degrees.
• Spread the cooled paste all over the chicken, including the insides and then wrap securely in foil.
• Bake, breast side up, for 90 minutes or until the chicken is tender.