2 lb Chicken;drumsticks --

           Breasts
           Or thighs
      1 ea Ginger -- fresh 1/2" piece

      4 ea Garlic cloves

    1/2 c  Yogurt -- plain

           Salt -- to taste
    1/4 ts Cayenne pepper

      1 ts Paprika

    1/2 ts Garam masala -- *

    1/2 ts Coriander seeds -- ground

    1/2 ts Cumin seeds -- ground

      1 ds Lemon juice

  * I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
  sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all
  ground
  together
  Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the
  surface with a knife. Mince or grate ginger and garlic. Transfer to a small
  bowl and add the spices. Mix well, then rub the paste into the chicken and
  let marinate serveral hours in refrigerate. Cook chicken on grill or in
  broiler (30 minutes for legs), basting with leftover marinade and turning
  to
  ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6
  Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne
  MacLellan
  Recipe By     :