INGREDIENTS:

1/2 c. chopped onion
1 clove garlic, crushed
1 tbsp. oil
2 tsp. each curry & chili powder
1 c. plain yogurt
1 (3 lb.) chicken (broiler fryer)
Cut up lime slices
Coriander leaves

DIRECTIONS:

In a medium skillet saute onion and garlic in oil until onion is tender, stir in curry and chili powders. Remove from heat. Blend in yogurt. Pour over chicken in shallow dish and cover. Chill several hours or overnight. Remove chicken, reserve remaining marinade. Place skin side down on lightly greased broiler pan rack. Broil 6 inches from heat source 15 minutes. Basting occasionally remaining marinade.

INGREDIENTS:

1 fryer or broiler chicken (1 inch) piece ginger
6 flakes garlic
1 lime
1 c. yogurt
1/4 tsp. red chili powder
1 tsp. salad oil
1/2 tsp. orange color
Salt to taste

DIRECTIONS:

Skin chicken. Wash well. Cut slits lengthwise over breast portion and breathwise over leg.

Apply salt all over. Sprinkle lime juice and set aside. Beat the yogurt, add spices and mix well. Add salad oil and color, then pass through a fine sieve.

Smear the batter all over the body of the chicken and well inside the slits. Soak in batter and leave in the refrigerator for 12 hours.

Remove the chicken from batter and drain. Pour melted fat or salad oil over and wrap in aluminum foil. Roast until nearly done. Then remove foil and brush over with oil and the batter and finish in the oven.

Serve hot with spring onion and pieces of lime.

INGREDIENTS:

MARINADE:

1 pt. yogurt
1/2 c. white vinegar
1 1/2 tbsp. ground cumin
1 tbsp. red chili powder
1 tbsp. garam masala
1 tbsp. salt
2 tbsp. freshly ground black pepper
4 chickens, cut up and skinned
1/3 c. red color, optional
1 heaping tbsp. garlic/ginger paste or 4 garlic cloves, mashed, 1 piece fresh ginger (size of walnut), minced
1/2 c. oil

DIRECTIONS:

Mix all ingredients well in a large pan, deep enough to hold 4 chickens. Make 3 deep gashes with sharp knife into each breast, 1 long gash down legs and 3 gashes on thighs.

Marinate the chicken halves for at least 6 hours and preferably overnight, turning the pieces occasionally to coat them well. When ready to cook the chickens, remove them from the marinade.

Preheat oven to 500 degrees for at least 1/2 hour. Put the chicken in a shallow pan, breast side up. Roast until crusty, about 20 minutes. Turn over and roast 10 minutes more. The chicken should be deeply crusted but never scorched. Serves 6-8.

COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

TO SERVE: Put the chicken on a large heated platter, on a bed of lettuce leaves. Decorate down the center of the platter with thin lemon wedges and thin slices of red onion.