Tandoori chicken - my version

Yield: 8 Servings

Ingredients:

1 md Onion corsely chopped
6 Cloves garlic chopped
1 sl Ginger root
1"x2" peel&chopd
3 tb Lemon juice
8 oz Plain yogurt
1 tb Ground coriander
1 tb Ground turmeric
1 ts Garam Marsala
1/4 ts Ground mace
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground cinnamon
4 tb Olive oil
2 ts Salt
1/4 ts Freshly ground black pepper
1/2 ts Cayenne Pepper (optional)
6 Chicken legs
3 Chicken breasts halved MMMMM--------------------------GARNISH-------------------------------
1 md Sliced onion
2 Lemons

Instructions:

Make the marinade first. Put the chopped onions garlic ginger and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt coriander cumin turmeric garam masala m mace nutmeg cloves cinnamon olive oil salt black pepper and cayenn. Mix thouroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours turning 4 or 5 times. About 1 1/2 hours before serving light charcoal. Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken 7 or 8 minutes on each side then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on. Source: Madhur Jaffery An Invitation to Indian Cooking.