Heat your oven to 180°C/Fan 160°C/Gas 4. Remove the chicken from its wrapping and pat dry. Set the giblets aside. Place in a roasting dish and let it get to room temperature.
Meanwhile, crush the garlic into a bowl. Tip in half the yogurt and most of the garam masala, saving a pinch or two for later. Pour in 2 tbsp oil and plenty of seasoning. Finely chop the coriander stalks. Stir them into the yogurt.
Coat the chicken with the spiced yoghurt. Cover it with a large piece of baking paper. Wrap the covered chicken with a large piece of foil and secure to the dish.
Roast in the oven for 1 hr. Remove the foil and baking paper and spoon over any juices that have run from the chicken. Slide the chicken back in the oven and roast for a further 40 mins to crisp up the skin.
Check the chicken is cooked by inserting a skewer or sharp knife into the thigh. The juices should run clear. If not, return the chicken to the oven and roast till they do.
Remove the chicken from the dish. Cover with foil and set aside to rest for at least 30 mins.
Shred the chicken onto a plate and scatter with the coriander leaves. Stir the leftover garam masala through the remaining yoghurt and serve on the side.
Take a trip from India to Mexico with our stunning Nacho Chicken Salad. Use the giblets and chicken carcass to whip up a chicken stock – see How to Make Your Own Stocks.
Find the recipes at abelandcole.co.uk/recipes