Step 1

Split the cardamom pods with a sharp knife and remove the seeds. Using a pestle and mortar, pound the seeds with the sugar until coarsely ground.

Step 2

Spoon the yogurt into a large mixing bowl and add the cardamom, ground almonds, lemon juice, chillies, ginger, and coriander. Season with salt and set aside.

Step 3

Using kitchen scissors, trim any excess skin from the chicken thighs. Dip in the lemon and almond yogurt, making sure each piece is evenly coated. Cover the bowl and leave to marinate for at least 1 hour, or preferably overnight in the fridge.

Step 4

In a medium bowl, mix the onions with the lemon juice, honey, garlic cloves and oil. Season generously with sea salt and coarsely ground black pepper, then spread the mixture over a shallow roasting tin, large enough to hold the chicken pieces in a single layer.

Step 5

Preheat the oven to 220ºC, gas mark 7. Remove the chicken from its marinade, discarding any excess. Arrange each thigh, skin-side up, over the onions.

Step 6

Bake the chicken for 30-35 minutes, until the juices run clear, there is no pink meat and the skin starts to brown. Serve with hot naans, if liked.