Quarter chicken if using a whole one, and remove the skin.
Make deep slits into the skin right down to the bone, four into each leg portion and two into each breast portion.
Wash, and drain well or wipe off excess moisture with kitchen paper.
Now put the chicken into the bowl containing the marinade and mix thoroughly making sure that the marinade goes into the slits.
Cover and refrigerate for at least six hours but preferably overnight. The chicken may be kept in the marinade for up to three days without spoiling.
Preheat oven to maximum temperature.
Shake off excess marinade from the chicken and place on a rack in a shallow baking tray. Bake near the top of the oven for about 20 minutes. Test with a fork to make sure the chicken is cooked, when the flesh comes away from the bone easily.
Serve immediately, sizzling if preferred, with a green salad, lemon wedges, and yoghurt mint sauce (recipe page
Combine the yoghurt, green chillies, ginger, and garlic in a blender until smooth.
Empty into a bowl and add all the remaining ingredients.
Beat the mixture until glossy.