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1
Put the cumin seeds and coriander seeds into a dry frying pan over a high heat until the coriander seeds turn from meadow green to a lightly toasted golden color.
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2
Tip the toasted spices into a mortar and pestle or a spice grinder, along with the cinnamon stick, cloves, and peppercorns, and grind together.
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3
Put them into a big bowl and add the ground almonds, turmeric, yogurt, and salt.
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4
Bash the onion and garlic to a pulp with a small pinch of salt, then add this to the bowl and mix thoroughly.
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5
Get an oven dish big enough to hold the chicken in, and line the dish with foil.
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6
Make a small slit at the bottom of the chicken breast on both sides, then rub some of the spice marinade between the skin and flesh, getting into the nooks and crannies.
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7
Don't be shy now.
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8
Rub the rest of the marinade all over the chicken.
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9
Cover with foil and leave in the fridge to marinate for at least 1 hour and up to 12 hours.
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10
When you're ready to cook the chicken, preheat the oven to 400F.
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11
When the oven is hot, cover the chicken loosely with foil (so that the marinade does not burn) and cook for 1 hour.
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12
Remove the foil after an hour and cook for another 20 minutes to brown it nicely on top.
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13
Check that the chicken is done by piercing a thigh with a knife and making sure that the juices run clear.
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14
Serve with my ferrari potatoes and spinach with black pepper, garlic, and lemon.
