I played around with a few different spices, tried it out on a few people and this combination won everybody's approval!
Ingredients for the Spice Mix.
3 Tablespoons Coriander Seeds, 1 and a half tablespoons Cumin Seeds, 1/2 tablespoon Black Peppercorns, 1 teaspoon Methi Seeds, 1/2 teaspoon cloves, 1 large Cinnamon Stick, 6 Cardamom Pods, 12-15 Dry Red Chillies, 1/2 teaspoon Nutmeg Powder.
Dry roast all of the above except the nutmeg. Roast on medium heat for a few minutes. Be careful not to burn the seeds as this will change the taste of the spices. When you get a pleasant aroma then remove from the heat and cool completely. Grind in a spice mill until the seeds become a fine powder. Add the nutmeg and store in an airtight container.
How to Cook the Chicken
16 pieces of chicken, 2 teaspoons ginger and garlic mix, 2 teaspoons crushed garlic, 2 teaspoons salt, 2 tablespoons of the spice mix, 2 tablespoons chilli powder, 1 teaspoon tumeric powder, 3-4 tablespoons plain yoghurt.
First make cuts into the chicken pieces. Add the salt, ginger and garlic mix and crushed garlic to the chicken. Mix thoroughly into the chicken. Now add the rest of the spices and the youghurt and massage into the chicken getting under the skin as well. Cover and refrigerate for at least 4 hours. You can add more chilli powder if you like it really hot.Place chicken on a baking tray. Do not crowd the chicken on the tray. Bake at 200deg celcius for 50 minutes. Serve with roast vegetables and roti and a hot sauce. (Photos on next page)