8 pieces chicken leg quarters
1 c. plain yogurt
1 tsp. cumin powder
1/4 c. lemon juice
1 lg. onion, sliced
1/4 c. chopped cilantro (optional)
1 lemon, cut into 8 to 10 wedges
1 (6 oz.) can tomato paste
2 tbsp. garlic powder
1 tsp. ginger powder
1 tbsp. salt
4 green chilies, chopped (optional)
2 tbsp. cooking oil or butter

Take skin off the chicken and make 4 to 6 deep cuts, with a sharp knife, on one side of each chicken piece. The cuts should spread from one end to the other without separating the meat from the bone. Pat chicken dry with paper towel and set aside in a large bowl.

Mix tomato paste, yogurt, garlic powder, cumin powder, ginger powder, lemon juice and salt thoroughly with the chicken, so that the mixture covers all sides. Cover the bowl and set aside in the refrigerator, preferably overnight or at least 6 to 8 hours.

BARBECUE METHOD: Cook the chicken over the grill, basting it with the extra spice mixture left in the bowl.

OVEN METHOD: Arrange the chicken in a covered casserole with all the spice mixture and cook it covered for 45 minutes at 350 degrees. Take the cover off and cook for an additional 20 minutes or until meat is tender and most of the sauce is dried.

In the meantime, while the chicken is cooking, saute the onion with the oil in frying pan until onion is wilted and gets a little brown. Set aside.

Arrange pieces of chicken on a large platter and spread with sauteed onion on the top of the chicken. Garnish it with the cilantro and green chilies. Set the lemon wedges around the sides of the chicken and serve it with rice pilaf. Lemon juice may be squeezed on top of the chicken for added flavor. Serves 4 to 6.