Step: 1/12

Divide the chicken into eight pieces. Place them side by side in a flat dish.

Step: 2/12

Peel and grate the ginger. Add to the yogurt.

Step: 3/12

Squeeze the juice from the lime and stir in.

Step: 4/12

Peel and slice the garlic. Add to the yogurt with the chilli powder, turmeric, paprika, cumin and coriander.

Step: 5/12

Add the sesame oil.

Step: 6/12

Mix everything well.

Step: 7/12

Spread the spiced yogurt generously over the chicken pieces. Cover and leave to marinate for at least 6 hours in the fridge.

Step: 8/12

Preheat the oven to 180°C (160°C fan, gas 4). Remove the chicken pieces from the marinade, wipe off the excess marinade and place the chicken pieces in a baking tray. Cook in the oven for about 45 minutes. Turn occasionally and spread with some more yogurt.

Step: 9/12

Just before serving, warm the remaining spiced yogurt in a pan and season with salt and pepper.

Step: 10/12

Season with pepper.

Step: 11/12

Add some water to reach the desired consistency, stir and taste.

Step: 12/12

Pour the sauce over the chicken pieces, sprinkle with flaked almonds and serve.