1. Pat the chicken dry and season generously with salt. If time allows, leave uncovered in the fridge for a few hours.
2. Heat the oil or ghee in a large, heavy casserole over medium heat. Add the onions with a pinch of salt and cook slowly for 12–15 minutes until soft and lightly golden.
3. Add the garlic and ginger and cook for 1 minute, stirring.
4. Stir in the cumin, coriander, chilli powder, turmeric, garam masala and paprika. Cook gently for another minute until aromatic.
5. Add the chopped tomatoes, cinnamon stick, cardamom pods and bay leaves. Simmer for 5–8 minutes until thickened.
6. Stir in the lentils and stock, bring to a gentle simmer, then nestle the chicken breast-side up into the pot. The liquid should come about halfway up the bird.
7. Cover with a lid and cook in a fan oven at 170°C for 1 hour 40 minutes.
8. Remove the lid for the final 20 minutes to lightly colour the chicken and reduce the sauce.
9. Rest the chicken for 15 minutes before carving. Stir chopped coriander through the lentils and finish with lemon juice if desired.

Multi-Cooker Option (Ninja Foodi MAX)

• Use Sear/Sauté (Medium) to cook the onions, garlic, ginger and spices.
• Add tomatoes, lentils and stock, then nestle in the chicken.
• Switch to Bake/Roast at 170°C for 1 hour 20 minutes, lid on.
• Finish with 15 minutes lid off.
• Target internal temperature at the thigh: 74°C.