10-12 drumsticks-thighs
1 med. onion, grated
1 inch ginger, grated
4-5 cloves garlic, crushed
1 tsp. coriander seeds
1 tsp. cumin seeds
1 1/2 tsp. salt
Juice of 1 lemon
1 green Jalapeno (optional)
1 c. yogurt (plain)
3-4 tbsp. Patak's Tikka paste (or 2-3 tbsp. Rajah Tandoori powder)
1-2 tbsp. cooking oil
Cilentro, fresh and chopped

1. Skin the chicken and poke each piece with a fork several times. Rub salt and lemon and set aside for 10 minutes.

2. Dry roast the coriander and cumin seeds on a skillet or in oven until they turn few shades darker. Grind to a fine powder.

3. Mix together all the ingredients (except cilentro) in yogurt and marinade the chicken in it overnight or for 8-10 hours (keep refrigerated).

4. Can place the pieces on a barbecue baking tray and bake at 375 degrees for 1 hour, basting with the marinade mixture frequently and turning sides after 1/2 hour. For best results cook on a outdoor grill.