Roast Chicken

Ingredients:
One whole chicken, cut into 8 to 12 pieces
Yogurt - 1 cup
Soy sauce - 3 tbsp
Ginger, crushed - 2 tbsp
Garlic, crushed - 2 tbsp
Cumin powder - 1 tbsp
Corriander powder - 1 tbsp
Salt - to taste
Black pepper - to taste
Red chilli powder - to taste
Lemon juice - 2 tbsp
Cooking Oil 1/2 cup

Directions:
Mix the soy sauce, ginger, garlic, cumin, corriander, salt, black pepper, and red chilli powder with the yogurt and whip to form smooth paste
Immerse chicken into the yogurt paste, mix well, and let sit for 30 minutes
Heat 2 tbsp of oil in a pot/degchi and add to it the chicken and yogurt mixture
Cook on medium heat for 15-20 minutes, or until the chicken juices run clear (decrease heat or add a little bit of water if yogurt starts to stick to the pan)
Heat the remaining oil in a wok
Take individual chicken pieces from the pot and add to the oil one by one. Fry on medium heat, turning frequently, until the color is a nice golden brown (don't overcook or chicken will become dry)
Optional: Add any remaining yogurt mix and simmer on low heat for 10 minutes for extra flavor
Sprinkle lemon juice and serve in a dish garnished with baked or fried potatoes, or any other side item of your choice with bread or naan