Wash and put cuts in the chicken.

Combine crushed red chilli, cumin seeds, cinnamon, coriander seeds and grind it to the powder form. If you don’t have a grinder, you can use powdered form of these spices or more easy would be the garam masala + some red chilli powder.

Mix lemon Juice, oil, giner, garlic and all spices and put on the chicken pieces

Marinade for 2 to 3 hours or overnight in the fridge

Pre-heat oven to 400f or 200c all fan or lower burner only.

Out all chicken in the bag and tie it or if you don’t have a bag take foil and wrap it in it properly so no air escape

Put the chicken in the middle of the rack on a baking tray and bake on high heat for 20 minutes to seal the moist in the chicken.

Turn the bag or the foil wrap in the oven and lower the heat to 350f or 175c and cook for another 40 minutes.

Turn the grill on now.

Cut the bag from the top or open the foil from top, spray some oil in it and put it under the grill for few minutes till it changes the color.

Change the side of the chicken, spray some more oil and repeat for 5 more minutes.

The water would evaporate and you will end up with tasty juicy chicken.

Carefully take it out in the dish and serve with tomato chutnee.