Authentic Tandoori Chicken

Directions

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 cayenne. 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 1½ 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.