Combine the garlic, paprika, cumin, ground coriander, cinnamon, chilli powder, pepper and a dash of salt in a shallow glass or ceramic baking dish. Stir in 1 cup of the yoghurt until well blended. Make several slashes in the flesh of the chicken with a sharp knife, cutting almost to the bone. Place the chicken, cut-sides-down, in the yoghurt mixture. Cover and refrigerate for at least 2 hours or overnight, turning the chicken several times.
Preheat the oven to 270°C. Lift the chicken from its marinade and place in a shallow baking dish; discard any leftover marinade. Bake the chicken for 20 minutes or until cooked through but still juicy.
Meanwhile, combine the onion, cucumber, fresh coriander and the remaining yoghurt in a medium bowl. Serve the chicken with the yoghurt mixture on the side.
Did you know?
The ‘fruit’ in most commercial yoghurt is usually jam or preserves – more sugar than fruit. Nutritionally speaking, you're better off stirring your favourite fresh or dried fruit into plain yoghurt. A touch of vanilla or almond essence will enhance the flavour of the fruit. * Eating yoghurt with active cultures helps maintain a healthy digestive system.