4 to 6 servings.

3 to 4 lb. chicken, cut up
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. lemon juice
4 tbsp. plain yogurt
4 cloves garlic
1 tbsp. raisins
2 in. piece fresh ginger
1 tsp. cumin seed
1 tbsp. coriander seed
1 dried chili (optional)

2 to 24 hours ahead: Remove skin from chicken pieces and make deep gashes in the flesh. Combine remaining ingredients in blender (peel ginger first), puree about 30 seconds. Pour marinade on chicken, rubbing it into the flesh. Marinate 2 to 24 hours in refrigerator. Heat oven to 400 degrees or start grill. Roast chicken until juices are clear. Marinade may blacken a little, because of the yogurt. Serve with chutney.