• 2-1/2 lbs. chicken pieces
• 1 tablespoon lime juice
• Salt to taste
• 1 small onion
• 1 table spoon Tandoori Masala (masala = spice),
• 2 teaspoons Garam Masala,
• 1 (1-inch) piece fresh ginger-root, grated
• 1-1/4 cups plain yogurt
• Cilantro (fresh coriander) and lime wedges to garnish

Rinse chicken pieces, pat dry with paper towels, then slash meaty parts two or three times.

Place chicken in a shallow non-metal dish. Sprinkle with lime juice and salt. Set aside. Put onion, masalas, ginger-root, salt and yogurt into a blender or food processor fitted with the metal blade; process until smooth and frothy. Pour over chicken and cover loosely. Marinate in the refrigerator 6 hours, or overnight.

Preheat oven to 400F (205C). Drain excess marinade from chicken pieces; places them in a roasting pan. Cook 25 to 30 minutes, until tender and well browned. Serve hot, garnished with cilantro and lime wedges.