The base recipe for this is from Madhur Jaffrey’s Indian Cooking*, I’ve made some very minor changes in it, but it is pretty much identical.
1 T ground cumin
2 tsp paprika
2.5 tsp cayenne pepper**
1 T ground turmeric
1.5 T ground black pepper
3 tsp salt
4 cloves garlic, mashed to pulp
6 T lemon juice
1.5 kg chicken pieces (I like to use legs and thighs, mmm dark meat)
3 T vegetable oil
Combine the spices, garlic and lemon juice in a bowl and mix to a thick paste. Rub the paste all over the chicken (under the skin and into any joints, etc). Put the chicken in a shallow baking dish, skin side down and put in the fridge for three hours.
Preheat the oven to 400° F (200° C / Gas 6).
Brush the chicken with the oil and bake for 20 minutes. Turn chicken and bake for another 25 minutes.
Arrange the chicken on a platter, reduce the drippings slightly (after skimming off the fat) and pour the reduced sauce over the chicken.
**To increase the spiciness of this, adjust the ratio of paprika to cayenne. As ever for me, more cayenne! (Total amount should be 4.5 tsp more or less.)