Bring a pot of salted water to the boil and cook the spaghetti according to package instructions.

In a large wok or skillet, heat the oil over medium-high heat. Add the green curry paste and cook for 1 minute until fragrant.

In a large pot, heat the chicken stock and keep warm over low heat.

For the chicken marinade: In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, ginger, garlic, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat the oven to 325°F (165°C).