Tandori Chicken

In blender, purée onion, garlic, ginger and lemon juice to make a paste.

Add yogurt and all spices; blend to combine.

Add oil and salt and pepper to taste; blend to combine.

Remove skin from chicken.

On breast halves, use a sharp knife to make 2 or 3 (3-inch) slits halfway to the bone.

With the tip of the knife, poke 2 or 3 holes to the bone in the thigh and drumstick of each chicken leg.

Place chicken pieces in a large, nonreactive bowl. Add yogurt mixture; mix to be sure all pieces of chicken are well coated.

Cover; marinate in refrigerator overnight, up to 24 hours. Starting with top side, grill chicken 7 to 8 minutes, allowing pieces to get slightly charred.

Turn and cook 8 minutes longer, or until the juices run clear when chicken is pierced with a knife. If using broiler, procedure and cooking time are about same.

Makes 6 servings.