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1
To make the marinade, split the cardamom pods and remove the seeds.
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2
Put the cardamom seeds in a dry non-stick frying pan and discard the husks.
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3
Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat.
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4
Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted - you know they're ready when you can smell the spicy aroma.
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5
Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder.
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6
Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt.
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7
Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken.
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8
Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears.
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9
Chuck out the bone and cut off the foot joints and wing tips.
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10
Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking).
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11
You'll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go.
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12
Cut off and discard any obvious fat - it will be a creamy white colour.
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13
Open out the chicken and place it on the board so the breast side is facing upwards.
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14
Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible.
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15
This will help it cook more quickly.
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16
Slash the meat with a knife through the thickest parts of the legs and breasts.
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17
Place the chicken in a shallow non-metallic dish - a lasagne dish is ideal - and tuck in the legs and wings.
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18
Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of the bird is well coated - get your hands in there and really go for it.
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19
Cover the dish with cling film and put the chicken in the fridge to marinate for at least 4 hours or ideally overnight.
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20
Preheat the oven to 210C/Fan 190C/Gas 6 1/2.
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21
Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up.
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22
Squeeze over some juice from the lime and season with ground black pepper.
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23
Roast for 45-50 minutes until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken.
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24
They'll be good for squeezing over the meat later.
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25
The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.
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26
Cover loosely with foil and leave to rest for 10 minutes before carving.
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27
While the chicken is resting, make the sauce.
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28
Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined.
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29
Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin.
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30
Serve with the sauce and some watercress or salad and enjoy!
