Forced compromises can sometimes lead to happy discoveries. For example, you don’t always need to include a huge medley of spices in a dish. Because of aversions among some members of my family to cumin, coriander, cardamom, and other traditional ingredients of Indian dishes, I included only three spices in this baked chicken dish, which we took on a picnic. We all loved it.
2 chicken supremes, cut into fork-sized pieces
2 cloves garlic, crushed into a pulp with a little salt
1/2tsp ground ginger (I would have used grated fresh ginger if there had been some in the house
Cayenne pepper to taste
About 2tbsp Greek yoghurt
Toss the ingredients in a baking dish. There should be just enough yoghurt to coat the chicken. If you have time, leave the chicken to marinate in the fridge, covered, for a few hours.
Put the dish in a hot, gas mark 8 (230C) oven for about 20 minutes, until the chicken has a reddish brown glaze and is cooked through.