Peel garlic and ginger and press through. In a small saucepan, mix Garam Masala, chilli, approx. 2 tsp. salt and lime juice. Heat over low heat for about 5 minutes. Peel and chop the onion and steam briefly. Cool down
Skin the legs and breast, wash and place in a flat dish. Mix 300 g yoghurt and spice paste. Pour over the meat. Chill for at least 4 hours, preferably overnight
Peel and wash the cucumber, cut it in half lengthwise and remove the seeds. Mint wash, chop. Grate cucumber. Mix both with 300 g yoghurt. Season to taste. Chill for about 1 hour.
Place the meat and marinade on a baking tray lined with baking paper. Drizzle with oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Continue baking under the grill or on the highest setting for approx. 5 minutes. Serve with cucumber raita. Served with: Pappadum (Indian flat bread)
Drink: cool mango juice or beer