Method
Place chicken pieces side by side in a large flat casserole dish ( big lasagne dish is great). Season and spread the spices over each piece, save about a quarter for later on. Pour some oil over each chicken piece and mixture, pierce the chicken with a knife or skewer, rub in the crushed garlic and mix in the spices, make sure each piece is well covered. Stick in fridge for an hour or so, obviously the longer the better (a couple of hours max).
When you are ready place the chicken pieces in the oven at 180 degrees for 30 minutes, uncovered, you want to get a bit of colour and crispness to the skin.
When you are waiting, finely chop two onions, and cook for at least ten minutes over a medium to low heat, again with a non tasting oil, all you want to do is soften them and make them translucent. Also at this stage mix the cream and yoghurt together and add in the remaining spices. If you’ve forgot to hold off some of the spices make up a mixture off the cuff, but go easy on the curry.
After 30 min take out the chicken, spoon the onions over each piece as evenly as you can, then spread the yoghurt mix. Cover the dish with tinfoil or a oven proof plate and return to oven for another 30 -40 mins, check at least three to four times and each time pull back the tinfoil and baste each piece.
