• If you're using chicken breasts then cut into thick strips. If you're using thighs (ideally bone-in with skin), simply score the chicken with a knife.
• Mix together all the spices along with the yogurt and the tomatoes. Allow to marinate for at least 3 hours, ideally overnight
• Preheat oven to 180degrees and allow the chicken to come back to room temperature. Mix in the ghee.
• Put your chicken into a roasting tray and bake in the oven for about 35 minutes (bone-in thighs may take slightly longer).
• You can also cook this chicken on the stove top. If you're doing that, I suggest using a heavy bottom saucepan and cook without any water. Do ensure your pan is not covered as this is a semi-dry chicken dish with very little gravy.

Roast Vegetables

• If you'd like to have some roast vegetables with your chicken simply roughly chop the potatoes, carrots, onion and peppers. You can substitute with whatever vegetables you have lying around in your fridge.
• Add in all the roast vegetables with the chicken and mix everything well so that your veges are also covered with the marination. Your veges will cook along with your chicken in the same time so you literally don't have to do anything else.