Tandori Chicken - cooking recipe

Ingredients

1 medium onion, cut in 1-inch pieces
6 cloves garlic
2-inch piece fresh ginger, peeled and coarsely chopped
3 Tbsp. freshly squeezed lemon juice
1 c. plain yogurt
1 Tbsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1/4 tsp. mace
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 c. vegetable oil
salt and pepper to taste
6 chicken legs
3 chicken breasts, halved

Preparation

In blender, puree onion, garlic, ginger and lemon juice to make a paste.
Add yogurt and all spices; blend to combine.
Add oil and salt and pepper to taste; blend to combine.
Remove skin from chicken.
On breast halves, use a sharp knife to make 2 or 3 (3-inch) slits halfway to the bone.
With the tip of the knife, poke 2 or 3 holes to the bone in the thigh and drumstick of each chicken leg.
Place chicken pieces in a large, nonreactive bowl. Add yogurt mixture; mix to be sure all pieces of chicken are well coated.
Cover; marinate in refrigerator overnight, up to 24 hours. Starting with top side, grill chicken 7 to 8 minutes, allowing pieces to get slightly charred.
Turn and cook 8 minutes longer, or until the juices run clear when chicken is pierced with a knife. If using broiler, procedure and cooking time are about same.
Makes 6 servings.