SPICED GRILLED CHICKEN

Enough for 4 people

2tsp coriander seeds 12 cardamom pods 25g (1oz) fresh ginger, peeled and sliced ½tsp ground cloves Salt and black peppercorns Olive oil and butter 2 small spring chickens weighing about 450g (1lb) each when cleaned

For the sauce

Olive oil and butter 2 onions, sliced ½tsp turmeric ½tsp grated fresh ginger Salt and black pepper A pot of yoghurt 50ml (2fl oz) cream A handful of currants

To serve

Cress 1 lemon, halved Mild chutney

Put the coriander seeds to roast for 2-3 minutes in a warm oven. Use a pestle and mortar to pound the cardamom pods, removing the husks as they split. Add the coriander seeds, sliced ginger, ground cloves, a little salt and a few black peppercorns. Pound together, then work into a paste with a little olive oil and butter.

Have the chickens each split in half down the centre. Lift up the skins, and with the point of a knife score the flesh very lightly. Rub the spices into the flesh, draw the skin carefully back into place, and rub also the cut side of the chickens with the spices. These preparations should be made 2 hours before the chickens are to be cooked.

Put a little piece of butter on each piece of chicken and place them under a preheated grill for 15-20 minutes, turning to baste until golden. To make the sauce, melt a little olive oil and butter in a frying pan and fry the sliced onions slowly until they turn golden. Stir in the turmeric and ginger, and season with salt and pepper. Cook for 5 minutes more, then add the yoghurt and stir until thick. Add the cream and the currants. Serve the chicken on a bed of cress with the lemon, the sauce and the chutney.

This recipe is a variation on Indian kebab chicken. If preferred, the chickens can be fried in butter or pot-roasted, the sauce being added towards the end of the cooking.