In a bowl, combine 250g of plain yogurt, 3 cloves of minced garlic, 2 tablespoons of crushed ginger, 2 tablespoons of lemon juice, 2 teaspoons of coriander powder, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of turmeric powder.
Add 2kg of chicken to the bowl, ensuring it is well coated with the marinade.
Refrigerate the marinated chicken for at least 4 hours.
Remove the chicken from the refrigerator and allow the excess marinade to drain.
Preheat your oven to 180°C (356°F).
Place the chicken on a rack that fits into your oven tray.
Pour 2 cups of hot water into the tray.
Cook the chicken for 25 minutes on each side.
Increase the oven temperature to 200°C (392°F) and cook for an additional 20-30 minutes.
To check for doneness, poke a skewer between the leg and the body of the chicken. If the juice runs clear, it is done.
If the coating on the chicken starts to burn, cover it with foil for the remaining cooking time.
Season the chicken with salt and black pepper to taste.
Serve hot with rotis or naan.