Slow-cooked chicken

Heat the oil in a casserole dish; seal the chicken until golden brown.

Remove the chicken from the dish, and cook the spices off, starting with the cinnamon stick, cardamom pods, then the turmeric and chilli. Reduce the heat then add the onions, garlic and ginger, cook until the onions are soft.

Place the chicken back in the dish, pour over the Greek yogurt and the water season to taste.

Bake in a slow oven at 140°C (gas mark 3) for 2 hrs with a lid or sealed with tin foil.

Add the lentils, and leaving the dish uncovered, return to the oven and bake for a further 20 mins.

Serve with Basmati rice and additional Greek yogurt if too spicy.