Tandoori Murgh (Tandoori Chicken)
 
      2 lb Chicken;drumsticks --             1/4 ts Cayenne pepper
           Breasts                             1 ts Paprika
           Or thighs                         1/2 ts Garam masala -- *
      1 ea Ginger -- fresh 1/2" piece        1/2 ts Coriander seeds -- ground
      4 ea Garlic cloves                     1/2 ts Cumin seeds -- ground
    1/2 c  Yogurt -- plain                     1 ds Lemon juice
           Salt -- to taste               
 
  * I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
  sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
  ground together Skin the chicken, wash & pat dry with paper towel. Make
  deepcuts on the surface with a knife. Mince or grate ginger and garlic.
  Transfer to a small bowl and add the spices. Mix well, then rub the paste
  into the chicken and let marinate serveral hours in refrigerate. Cook
  chicken on grill or in broiler (30 minutes for legs), basting with leftover
  marinade and turning to ensure even cooking. Serve with a dash of lemon
  juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_
  posted by Anne MacLellan

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