1 (2-3 lbs.) chicken, cut up
Juice from 1 lemon
2-3 cloves garlic, minced
1/2 inch piece of ginger, peeled and minced
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. ground coriander
1 tsp. ground cumin
1 1/2 c. plain yogurt
1 tbsp. vegetable oil
2 1/2 tbsp. yellow food color, mixed with 1 tbsp. red food color
Wedges of lime (garnish)
Onion rings (garnish)

Prepare the chicken. Cut two long slits on each part of the legs and the breast. Combine all the ingredients in the container of an electric blender. Blend until you have a smooth paste.

Place the chicken in a shallow glass and cover with the marinade from the blender. Cover and refrigerate for 12-24 hours. Preheat the oven to 500 degrees or maximum temperature. Take the chicken pieces out of the marinade and arrange them in a shallow baking tray. Bake for 20-25 minutes or until done. Serve with lime wedges and onion rings.