Ingredients:

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 star anise

1 cinnamon stick

3 green cardamom pods

3 cloves

10 peppercorns

2 bay leaves

1/4 – 1/2 tsp ground red chilli (birds eye chilli)

1/4 tsp ground turmeric

1/4 tsp ground ginger

2-3 tbsp yoghurt

Squeeze of lemon

Salt to taste

Method:

1- Set up a frying pan/cast-iron pan on a low heat and allow to warm up

2- Add whole spices to the pan for roasting in this order:

• Green cardamom, star anise, black peppercorns, cinnamon sticks, bay leaves - allow to roast until you start smelling the spicy aromas and stir intermittently to ensure they don’t burn (up to 60 seconds); remove from pan and allow to cool

• Coriander seeds - allow to roast until you start smelling the spicy aromas and stir intermittently to ensure they don’t burn (1-2 minutes); remove from pan and allow to cool

• Fennel seeds and cumin seeds - allow to roast until teh aromas start to release, stir intermittently to ensure they don’t burn, then remove and allow to cool with the other spices

3- Once all roasted spices are cooled down, add to a spice grinder and grind to a powder form

4- Pour into a bowl and stir through the pre-ground turmeric and ginger; also add any salt to taste at this stage

5- Add 2 tbsp yoghurt and a squeeze of half a lemon to the mix to form a paste

6 - Baste over whole chicken, allow to marinate for at least a few hours if you can (or overnight), then roast in a pre-heated barbecue as per standard cooking guidelines.

This paste can also be used to marinate chicken pieces for other dishes and for grilling salmon.