Tandoori Murghi - Roast Spiced Chicken

Tandoori Murghi - Roast Spiced Chicken

Course :	Indian
From:	HungryMonster.com
Serves:	6

Ingredients:

1	cup	yogurt -- unflavored
2	tablespoons	ginger root -- finely chopped
1	tablespoon	salt
2	teaspoons	ground cumin
2	teaspoons	paprika
1	teaspoon	ground coriander
1	teaspoon	ground cinnamon
1/2	teaspoon	ground cardamom
1/2	teaspoon	ground nutmeg
1/2	teaspoon	black pepper -- freshly ground
1/8	teaspoon	cayenne pepper -- or to taste
4	drops	red food coloring -- optional
2	medium	broiler chicken -- about 2 1/2 lb each
1/4	cup	butter or margarine -- melted
2	medium	lemons -- cut in wedges
1	bunch	parsley sprigs

Preparation:

Mix all except chickens, butter, lemons and parsley. Spread yogurt mixture on chickens, inside and out; cover, refrigerate at least 4 hours but not more than 24. Heat oven to 375f. Place chickens in greased roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches. Pour butter over chicken. Roast, spooning butter over chicken often, until drumstick meat feels very soft when pressed between fingers. About 1 1/4 to 1 1/2 hours. Garnish with lemon wedges and parsely. To serve, carve or cut chickens into 8ths. In India, a special pit-type clay oven, called a Tandoor oven, is used for cooking the chicken.