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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 pieces bone-in chicken breast
2 tablespoon light vegetable or olive oil for basting
¾ cup plain yogurt
2 tablespoon lemon juice
4 cloves garlic, peeled
1-inch piece of peeled, fresh ginger
1 tablespoon ground cumin
1 teaspoon coriander
½ teaspoon ground cardamom
¼ teaspoon ground cloves
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 tablespoon red food coloring, optional
2 tablespoon yellow food coloring, optional
coarse salt, to taste
Pull the skin off 4 pieces of bone-in chicken breast halves and legs in any combination and trim the fat. Score the chicken diagonally with a knife at 1 inch 5 intervals and then prick the flesh with a fork. Set aside in a bowl. Mix ¾ cup plain yogurt, 2 tablespoons lemon juice, 4 peeled garlic cloves, 1 tablespoon ground cumin, 1 teaspoon coriander, ½ teaspoon ground cardamom, ¼ teaspoon ground cloves, ½ teaspoon cayenne pepper, ½ teaspoon freshly ground black pepper, 1 tablespoon red food coloring, 2 tablespoons yellow food coloring, and coarse salt to taste in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 500°F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked.