Chicken with spiced yoghurt marinade

THIS is a delicious chicken dish baked in a yoghurt sauce which is nothing like as hot as it sounds. This is ideal for serving with rice for a winter dinner or lunch party, as all it takes is preparation of the marinade and then baking in the oven. Thes

THIS is a delicious chicken dish baked in a yoghurt sauce which is nothing like as hot as it sounds.

This is ideal for serving with rice for a winter dinner or lunch party, as all it takes is preparation of the marinade and then baking in the oven.

These quantities are for four people.

With a sharp pointed knife make slits through the skin of the chicken pieces and rub with salt and the lemon juice.

In a blender, grind the green chilli, ginger and garlic to a paste.

Mix in a large bowl with the yoghurt, paprika and chilli powder. Add the chicken pieces and mix well with the marinade. Cover and refrigerate for 4 to 5 hours. Pre-heat the oven to Gas Mark 6, 200 deg C, 400 deg F.

Grease a baking dish and add the chicken portions, retaining some of the marinade for the sauce.

Cook the chicken in the pre-heated oven for about an hour, brushing with a little butter occasionally.

To finish the sauce, melt the rest of the butter with the remaining ­marinade and the sour cream.

Gently heat without boiling for a few minutes, then pour over the cooked chicken and serve.

JUDY BROADWAY

Ingredients

4 chicken quarters

175g (6oz) unsalted butter

160ml (1/4 pt) sour cream

For the marinade

1 green chilli, seeded and chopped

10g fresh ginger root, peeled

3 garlic cloves, peeled

150ml plain yoghurt

2 tsp paprika

1 tsp lemon juice

1 tsp salt

1/2 tsp chilli powder