1/2 c. lemon juice
4 tsp. salt
4 tsp. ground coriander
2 tsp. cumin
3/4 tsp. cayenne
1 inch fresh ginger (I use ground)
6 crushed cloves garlic (or equivalent powder)
1 tsp. turmeric
1 c. plain yogurt
2 chickens, cut into 8 pieces

Combine spices with yogurt, pour over chicken. Refrigerate for 24-48 hours, turning occasionally. Place chicken pieces on a rack in a pan and bake at 375 degrees for 45 minutes, turning after 20 minutes, or grill outdoors. Serves 6- 8.