Ingredients:

• 1 (3 pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1/8th of a onion
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, onion, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt (you can use ready made tandoori chicken masala powder available in Indian Grocery Stores). 

Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. 

Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally. 

Preheat a grill

Remove the chicken from the marinade. Place on the grill and cook 

Place on the grill and cook for 8 to 10 minutes on the first side. Turn, brush as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.) 

Serve with cilantro and slices of cucumber, red onion, tomato, and lemon.


YOU CAN EVEN COOK IT IN GAS OVEN.IN A FRYING PAN PUT LITTLE BIT OF OIL/BUTTER,THEN FRY THE MARINATED CHICKEN BOTH SIDES BY COVERING THE PAN UNTIL THE CHICKEN IS ALMOST COOKED,THEN ROAST IT IN GAS .

*DO NOT DEEP FRY THE CHICKEN.FRY WITH LITTLE BIT OF OIL BY CHANGING THE SIDES AFTER EVERY 1 MIN SO THAT IT DOSNT GET BURNT.