Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pieces        bone-in chicken breast-halves and legs
   2      tablespoons   light vegetable or olive oil
                        ***MARINADE***
     3/4  cup           plain yogurt
   2      tablespoons   lemon juice
   4      cloves        garlic -- peeled
   1      1" piece      fresh ginger -- peeled
   1      tablespoon    ground cumin
     1/2  teaspoon      ground cardamom
     1/4  teaspoon      ground cloves
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      freshly ground black pepper
   1      tablespoon    red food coloring -- (optional)
   2      tablespoons   yellow food coloring -- (optional)
                        coarse salt to taste

Preparation:

Pull the skin off chicken pieces and trim fat. Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl. Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight. Preheat oven to 500 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked. Serve immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa. Yield: 4 servings Source: FoodTV Show CHEF DU JOUR, JULIE SAHNI, SHOW #DJ9455