1 whole chicken, cut into pieces (3-5 lb.)
1 c. yogurt
juice from 2 whole limes
1 tsp. ground cumin
1 tsp. curry powder
1 to 3 cloves garlic, minced
1 tsp. fresh ginger root, grated
1/4 tsp. cayenne powder
1 tsp. butter

Combine yogurt, lime juice, cumin, curry powder, garlic, ginger root and cayenne pepper in a blender and liquefy. Marinate chicken by placing chicken pieces in a bowl and pour liquid over it. Cover and refrigerate overnight or several hours.

Drain well and place in lightly greased and shallow baking pan. Bake at 375°F for 40 minutes to an hour, depending on size of chicken pieces. May baste periodically with melted butter to keep moist.

Variation: During summer time, grill marinated chicken pieces on the BBQ.

Submitted by: Nikole Shriner