Description - Step 2

Grind the spices

Once the toasted spices have cooled completely, remove the cardamom seeds from their pods. Break the bay leaves into smaller pieces. Transfer all the toasted spices to a spice grinder or coffee grinder. Add the ground nutmeg. Grind into a fine powder. Store the garam masala in an airtight jar. You might have more than the recipe needs.

Description - Step 3

Make the spice rub paste

Take 2 tablespoons of the freshly made garam masala in a bowl. Add the minced garlic, grated ginger, lemon juice, olive oil, salt, and black pepper. Mix, and if using yoghurt, for the marinade, add it now. Mix thoroughly to create a paste-like consistency.

Description - Step 4

Prepare and marinate the chicken

Pat the chicken pieces dry with paper towels. Place them in a large bowl or resealable plastic bag. Rub the spice paste evenly onto all sides of the chicken pieces, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavour infusion. Bring chicken to room temperature 20 minutes before cooking.

Description - Step 5

Cook the chicken

For pan-frying and oven finishing: Heat 1 tablespoon of oil in an oven-proof skillet over medium heat. When the oil shimmers, add the chicken pieces skin-side down and cook for 8-10 minutes until golden and crispy. Flip and cook for another 5 minutes. Transfer the skillet to a preheated oven at 200°C and roast for 10-15 minutes until the internal temperature reaches 75°C for breasts or 82°C for thighs.

For grilling: Preheat grill to medium-high heat (200-250°C). Grill the marinated chicken for 10-15 minutes per side, depending on thickness, until fully cooked through and slightly charred. Let rest for 5 minutes before serving.

Description - Step 6

Rest and serve

Remove chicken from the heat and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with freshly chopped cilantro and serve with lemon wedges on the side.