4 lb. chicken
1 1/2 tsp. salt
2 tbsp. lemon juice
3 tbsp. chopped coriander leaves
6 cloves garlic
2x2 inch ginger
8 cloves
2x2 inch cinnamon
2 cardamom
3 hot green peppers
1/2 tsp. turmeric
1 c. plain yogurt
3 tbsp. vegetable oil

Skin the chicken. Cut deep slits in all pieces. Mix salt with lemon juice and pour the mixture into the slits. Grind spices, coriander leaves, garlic, ginger, cloves, cinnamon, cardamom, hot green peppers and turmeric in a blender adding very little water into a smooth paste.

Mix the paste with yogurt and vegetable oil in a wide-mouthed bowl. Dip each chicken piece in the sauce and press the mixture into the slits. Arrange the pieces in a baking tray and marinate in the refrigerator for 24 hours. Then bake them uncovered in a preheated oven at 350 degrees for 1/2 hour or until done.