1 tsp. saffron threads
3 tbsp. boiling water
2 chickens, 2 1/2 to 3 lbs. each
1/2 c. fresh lemon juice
4 tsp. salt
2 tsp. coriander seeds
1 tsp. cumin seeds
1 inch piece fresh ginger root scraped and coarsely chopped
2 medium sized garlic cloves, coarsely chopped
1 c. unflavored yogurt
1/2 tsp. red food coloring
1/4 tsp. ground hot red pepper
1 tbsp. ghee

Drop saffron threads into small cup, pour in the boiling water, and soak for 5 minutes. Meanwhile pat the chickens completely dry inside and out with paper towels and truss the birds securely. With a small sharp knife, cut 2 slits about 1/2 inch deep and 1 inch long in both thighs and breasts of each bird. Mix the lemon juice with the salt and rub them over the chickens, pressing the mixture deeply in the slits. Place the chickens in a large deep casserole, pour the saffron and its soaking water over them. Let them marinate at room temperature for about 30 minutes.

Sprinkle the coriander and cumin seeds into a small ungreased skillet and shaking the pan constantly, toast them over moderate heat for a minutes or so. Then drop the seeds into the jar of an electric blender, add the ginger, garlic and 2 tablespoons of yogurt, blend at high speed until mixture reduced to smooth paste. With a rubber spatula, scrape the paste into a mixing bowl. Stir in all of the remaining yogurt, the food colorings and the red hot pepper. Spread the yogurt masala evenly over the chicken, cover the casserole with a lid or foil, and marinate for 12 hours or overnight at room temperature, or at least 24 hours in the refrigerator.

Preheat the oven to 400 degrees. Arrange the chickens side by side on a rack in a shallow roasting pan large enough to hold them comfortably. Pour any liquid that has accumulated in the casserole over the chickens and coat each one with 1 tablespoon ghee. Roast uncovered in the middle oven to 15 minutes, then reduce heat to 350 degrees, and continue roasting the birds undisturbed for 1 hour or more. To test each chicken for doneness, pierce the thigh with the point of a small, sharp knife. The juice that runs out should be pale yellow, if still tinged with pink roast the chicken for another 5 to 10 minutes.

Remove the birds from the oven, cut away the trussing strings, and let the chickens rest for 5 minutes or so for easier carving. Just before serving, cut each chicken into 6 to 8 serving pieces and arrange them attractively on top of a platter of salad or place the whole birds in the center of a large heated platter an garnish with onions, tomatoes and lemon wedges.

Serves 6-8.

Salat:

2 lg. onions cut in paper thin slivers
2 lg. firm ripe tomatoes, cut crosswise into 1/4 inch thick slices
24 radishes, trimmed and washed
2 medium lemons, cut lengthwise into quarters
3 fresh hot green chilies slit in half lengthwise into quarters
1/4 c. fresh lemon juice
1 tsp. salt and freshly ground black pepper to taste