Wash and dry the chicken and joint into 6-8 pieces. Score the surface of the chicken pieces to a depth of 0.5 cm/1/4 inch and put into a shallow dish. Sprinkle with pepper, salt and the juice of a lemon. Let stand for about 30 minutes. Peel the ginger and garlic. Press the garlic.
Mix all the spices for the marinade with the yogurt. Coat the chicken pieces generously with the marinade and seal the dish with aluminum foil. Marinate the chicken in the refrigerator for 8 hours or overnight. Preheat the oven to 180°C/350°F. Line a cookie sheet with aluminum foil and put the chicken pieces on the sheet.
Cook in oven for 35-40 minutes, brushing frequently with marinade (using about 1/4), and adding a little water if necessary. Steam the rice according to the package instructions.
Heat the remaining marinade and add the chicken pieces. Heat very gently for 5 minutes, then sprinkle with cilantro/coriander and serve with rice.