Baked Garam Masala Chicken

1. Stir the double cream with lemon juice and leave for about 2 minutes until thicken (omit if using yogurt or sour cream).

2. Stir into the cream all the other ingredients except the chicken. Leave for the flavour to develop, about 5-10 minutes. This will be your marinade.

3. Make 3 slits on the meaty side of the chicken thighs and place them in a bag/container. Slather the marinade onto each side of the chicken and leave to marinate overnight in the fridge.

4. About 2 hours before cooking the chicken, take them out to get rid of the chill. Preheat your oven to 180ºC.

5. Place chicken thighs on an oiled baking tray and bake for 40 minutes, turning midways if necessary. A baking rack is okay, so long as you have a tray beneath to catch the drippings.

6. Serve with some parsley, cool cucumbers and a wedge of lime/lemon.

(I am heavy-handed with the garam masala and garlic because I love the flavours. Lessen if you want a milder taste.)