I think this is a Madhur Jaffey.
Serves 3 to 4
1 whole chicken (1.75kg), skinned
4 Tablespoons lemon juice
5 cm piece peeled ginger, chopped
3 cloves garlic, chopped
3 small fresh green chilies, chopped
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Freshly ground black pepper
1] Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
2] Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick puree. Rub puree over chicken, inside and out, and into slits. Set chicken aside for 30 minutes.
3] Heat oven to 200c/Gas Mark 6. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast for 1 hour.
4] Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.