Place the chicken in a shallow dish. Combine the garlic, yoghurt, tomato paste, cumin, ground coriander, turmeric, chilli powder, garam masala, ginger, fresh coriander, a pinch of salt and some freshly ground pepper in a small bowl. Pour over the chicken, then cover the dish and leave to marinate for at least 2 hours.
Preheat the oven to 220°C. Place the chicken on a rack in the oven and position a baking dish underneath the rack to catch any juices. Roast for 25 minutes, or until the chicken is cooked through, and serve immediately.