In a large bowl combine yogurt, minced garlic, grated ginger, lemon juice, olive oil, paprika, cumin, coriander, turmeric, salt, black pepper and honey. Whisk until smooth.

Marinate chicken

Pat chicken pieces dry with paper towels. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Cook & Finish

Bring chicken to room temperature

Remove marinated chicken from refrigerator 20–30 minutes before cooking to take the chill off for even cooking.

Sear (optional) and roast

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet or frying pan over medium-high heat and add 1 tablespoon olive oil (or a splash). Working in batches if necessary, sear chicken skin-side down until golden brown, about 4–6 minutes. Flip and sear the other side 2 minutes. Transfer the skillet to the oven and roast until internal temperature reaches 75°C (165°F), about 20–25 minutes depending on piece size.

Make pan glaze

Remove chicken to a plate and tent with foil to rest. Place the skillet over medium heat on the stove (if your skillet is not oven-safe, transfer pan juices to a saucepan). Add butter and chicken stock, scraping up browned bits from the bottom. Stir in soy sauce and lemon zest, simmer 2–3 minutes until slightly reduced. Taste and adjust seasoning. Stir in pomegranate molasses if using for a sweet-tangy finish.

Glaze chicken

Return chicken to the pan and spoon the glaze over each piece for 1–2 minutes to coat and rewarm. Sprinkle with chopped parsley before serving.

To Serve

Serve the House Princess Chicken over cooked basmati rice or alongside warm flatbreads with mixed salad and lemon wedges. Offer extra glaze on the side.