Get your butcher to cut your (definitely Free Range) chicken into 4 or 8 pieces
Chop and then crush your garlic and ginger in a pestle & mortar – when smooth, add a tablespoon of water to make a paste
Rub this ginger and garlic mixture all over your chicken and leave in the fridge for a few hours
Meanwhile – mix up all the other ingredients (Garam Masala, Mustard Seeds all crushed and pounded in a pestle & mortar, Chilli Powder, a dash of Rape Seed Oil and about 4 big tablespoons of Natural Yoghurt). Add a little pinch of salt
You can buy no-fat natural yoghurt from lots of places now – the low fat ones are OK but no fat is definitely best
Dip each piece of chicken in the yoghurt mixture and once it is all coated (use up all the marinade) – leave overnight in the fridge
Take the chicken out of the fridge an hour or so before you plan to cook it
I’d give the chicken 40 odd minutes at 180 – 200˚c in the oven – or about the same (possibly less) on the BBQ, making sure it isn’t overcooked but that there aren’t any pink juices left at all. Keep turning and moving the chicken on the barbeque to make sure it is evening cooking
Leave the chicken to stand for half an hour before serving. Is also delicious cold the next day