4 lbs. chicken
Salt, to taste
2 tsp. coriander seeds
1 inch pieces fresh ginger root
1/2 tsp. hot red pepper or cayenne
2 tbsp. boiling water
1/4 c. lemon juice
1 c. unflavored yogurt
1 tsp. cumin seeds
3 cloves fresh garlic
1 tsp. saffron threads
Few drops red food coloring

Soak the saffron in boiling water. Set aside. Remove the skin and excess fat from the chicken. Dry the chicken. With a sharp knife, prick it all over. Mix the salt and lemon juice. Rub it into the chicken. Pour the saffron water on the chicken. Let it stand for 1/2 hour. Roast the cumin and coriander seeds on a low fire for a minute or so. Blend the roasted cumin, coriander, ginger, garlic and 5 tablespoons of yogurt in a blender. Blend to a smooth paste. Mix with the food coloring, red pepper and the rest of the yogurt. Rub the chicken with the marinade.

Now let it set outside at room temperature for 12 hours or in the frigerator for 24 hours to allow the spices to be absorbed in the chicken and tenderize it.

Preheat the oven to 400 degrees. Roast the chicken for 15 minutes, uncovered. Reduce the heat to 350 degrees. Cook for an hour or so. Serve it on a bed of sliced onions and tomatoes or on a mound of saffron rice.

This chicken can be grilled on an outdoor grill. In India it is roasted in a special clay oven over hot coals.

(Cooper)