1 md Onion, corsely chopped

      6    Cloves garlic, chopped

      1 sl Ginger root,1"x2",peel&chopd

      3 tb Lemon juice

      8 oz Plain yogurt

      1 tb Ground coriander

      1 tb Ground turmeric

      1 ts Garam Marsala

    1/4 ts Ground mace

    1/4 ts Ground nutmeg

    1/4 ts Ground cloves

    1/4 ts Ground cinnamon

      4 tb Olive oil

      2 ts Salt

    1/4 ts Freshly ground black pepper

    1/2 ts Cayenne Pepper (optional)

      6    Chicken legs

      3    Chicken breasts, halved

----------------------------------GARNISH----------------------------------
      1 md Sliced onion

      2    Lemons

     Make the marinade first.  Put the chopped onions, garlic, ginger,
  and lemon juice in an electric blender and blend to a smooth paste.
  Place this in a bowl large enough to accommodate the chicken.  Add
  the yogurt, coriander, cumin, turmeric, garam masala,m mace, nutmeg,
  cloves, cinnamon, olive oil, salt, black pepper, and cayenn.  Mix
  thouroughly.
     Skin chicken legs and breasts.  With a sharp knife make 3 diagonal
  slashes on each breast section, going halfway down to the bone.  Make
  2 diagonal slashes on each thigh halfway to the bone.  Make 4 or 5

  jabs on each drumstick.
     Put the chicken in the marinade and rub the marinade into the
  slashes with your finger.  Cover and refrigerate for 24 hours,
  turning 4 or 5 times.
     About 1 1/2 hours before serving, light charcoal.
     Peel onion for garnishing and slice paper-thin.  Separate rings
  into ice water and chill.
     Grill chicken 7 or 8 minutes on each side, then raise the grill and
  cook another 15 to 20 minutes on each side.  Baste with marinade as
  you cook.
     Warm a large platter.  Place chicken pieces on platter - drain
  onion rings and lay on top.  Quarter lemons lengthwise and place them
  around chicken - the chicken is good with extra lemon juice squeezed
  on.
  Source: Madhur Jaffery, "An Invitation to Indian Cooking."