Stephen Ceideburg
    1/2 c  Fresh lime juice

      4 ts Ground cayenne pepper

      1 tb Ground paprika

      1 sm Onion, chopped

      5    Cloves garlic

      1 tb Peeled, chopped ginger root

      2 ts Coriander seeds, crushed

      1 ts Cumin seeds

    1/2 ts Turmeric

      1 c  Nonfat yogurt

      3 lb Chicken, skinned and trimmed

           -of fat
  This famed chicken "barbecue" from northern India is traditionally prepared
  in a tandoor, an underground jar-shaped clay oven that believed to have
  originated in Persia. The oven can be heated to very high temperatures,
  which sears the chicken and seals in the juices. Equally delicious results
  can be obtained in a conventional oven or on a covered grill. The yogurt
  marinade keeps the chicken from drying out.
  Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger,
  coriander, cumin and turmeric in a blender or food processor and blend for
  several minutes, or until the mixture forms a smooth paste. Transfer the
  mixture to a bowl and stir in the remaining 1/4 cup lime juice and yogurt.
  Place chicken in a shallow non aluminum dish. Make deep gashes in the flesh
  and stuff with the yogurt mixture. Rub the rest of the yogurt mixture over
  the chicken, cover and marinate for 8 to 24 hours in the refrigerator.
  Preheat oven to 350 degrees F. Place the chicken on a lightly oiled rack
  over a roasting pan. Reserve any marinade that doesn't cling to the bird
  for basting. Bake the chicken, basting occasionally, for 1 hour, or until
  the juices run clear when the bird is pierced with a fork.
  Alternatively, to grill the chicken, prepare a charcoal fire. When the
  coals are hot, push them to the outsides of the grill. Place a drip pan in
  the center and bank the coals around it. Place a lightly oiled cooking rack
  on top. Set the chicken on the rack over the drip pan. Cover and cook for 1
  1/2 to 1 1/4 hours, or unto the juices run clear when the bird is pierced

  With a fork. Watch the coals and the chicken closely and add more coals as
  necessary, taking care the chicken does not overcooks
  315 CALORIES PER SERVING: 50 G PROTEIN, 6 G FAT, 14 G CARBOHYDRATE; 157 MG

  SODIUM; 124 MG CHOLESTEROL.
  Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach.
  Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of
  Little, Brown and Company (Inc).