Divide the chicken into eight pieces. Place them side by side in a flat dish.
Peel and grate the ginger. Add to the yogurt.
Squeeze the juice from the lime and stir in.
Peel and slice the garlic. Add to the yogurt with the chilli powder, turmeric, paprika, cumin and coriander.
Add the sesame oil.
Mix everything well.
Spread the spiced yogurt generously over the chicken pieces. Cover and leave to marinate for at least 6 hours in the fridge.
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.
Just before serving, warm the remaining spiced yogurt in a pan and season with salt and pepper.
Season with pepper.
Add some water to reach the desired consistency, stir and taste.
Pour the sauce over the chicken pieces, sprinkle with flaked almonds and serve.