Spicy Baked Chicken (From India) -- Masaledar Murghi - cooking recipe

Ingredients

1 tablespoon cumin
1 tablespoon paprika
1 1/2 teaspoons cayenne (see note above!!!)
1 tablespoon turmeric
1 teaspoon fresh ground black pepper
2 teaspoons salt
2 -3 garlic cloves, pressed
6 tablespoons lemon juice
3 1/2 lbs chicken pieces
3 tablespoons vegetable oil

Preparation

Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
Rub this mixture over the chicken pieces, including into flaps and along leg bones.
Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
Bake 20 minutes.
Turn the pieces over and bake another 25 minutes or until tender.
Baste the chicken with drippings 3 or 4 times.
If there is sauce remaining after baking (I say \"if\" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
Arrange chicken on a platter and pour the reduced sauce over them.