Heat your oven to 200°C/Fan 180°C/Gas 6. Unwrap the chicken and remove the giblets (you can save them for making homemade stock – see our tip). Pat the chicken dry and pop it into a deep ovenproof dish or roasting tin. Set aside for 30 mins-1 hr to come to room temperature. Fill a heatproof bowl with hot water and add the unopened pack of coconut oil. Set aside till the coconut oil has melted.

Meanwhile, peel and thinly slice the onions. Pop them in a bowl and add 1 tbsp each tikka masala spice blend and oil, and a pinch of salt and pepper. Turn to mix, then add the spiced onions to the roasting tin or dish, around the chicken. Rub the chicken with the remaining 1 tbsp tikka masala spice blend, the melted coconut oil and a little salt and pepper. Cover the tin with a lid or some foil, scrunched to the sides to seal. Slide into the oven to roast for 1 hr.

Meanwhile, fill and boil the kettle. Peel and thinly slice the garlic. Peel and finely grate the ginger. Add the garlic and ginger to a heatproof jug and top up with 300ml boiling water. Crumble in the coconut cream and stir to dissolve.

When the chicken has roasted for 1 hr, remove the lid or foil. Pour the jug of coconut cream around the chicken and stir to mix it with the onions. Return to the oven, uncovered, for 20 mins.

Take the chicken out of the oven and check if it’s cooked by inserting a skewer or the tip of a knife into the fattest part of the leg. The juices should run clear. If not, roast for 10-15 mins more. When cooked, lift the chicken out onto a plate or board, loosely cover with foil and rest for 30 mins.

Just before carving, tip the yogurt into the tin with the coconutty, tikka spiced onions and stir. Pop the tin on the hob, or transfer everything to a pan, and gently warm through to serve.