Pat the chicken dry with paper towels. Combine the Indian seasoning, cardamom seeds, ginger, garlic, salt and lemon zest with the yoghurt. Work your fingers gently between the flesh and skin over the chicken breasts, without tearing, then rub the yoghurt mixture under the skin and all over the bird. If you like, you can place some extra cardamom, a few curry leaves and extra garlic inside the cavity. Place the chicken in a dish, cover with plastic wrap and refrigerate for as long as possible (preferably overnight).