Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- peeled and chopped
   6                    garlic cloves -- peeled and chopped
   1 1/2  ounces        ginger root -- peeled and chopped
   3      tablespoons   lemon juice
   8      ounces        nonfat plain yogurt
   1      tablespoon    coriander seed -- ground
   1      teaspoon      cumin powder
   1      teaspoon      turmeric
   1      teaspoon      garam masala
     1/4  teaspoon      mace
     1/4  teaspoon      nutmeg
     1/4  teaspoon      cloves -- ground
     1/4  teaspoon      cinnamon
   2      teaspoons     salt
     1/4  teaspoon      black pepper
     1/4  teaspoon      cayenne pepper -- (to taste)
   1      teaspoon      red food coloring -- (optional)
   3      pounds        chicken thighs without skin

Preparation:

First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice in a blender or food processor, and blend until you have a smooth paste. Place the paste in a bowl large enough to hold the chicken. Add the yogurt, spices, and food coloring. Mix well. Remove the skin from the chicken. With a sharp knife, make two deep slashes on each thigh. Put the chicken in the marinade and stir until all pieces are well coated. Cover and refrigerate for 24 hours. (A large sealable food storage bag is very helpful for marinating.) Remove the chicken from the marinade. Broil in the oven until thoroughly cooked -- about 25 minutes -- or cook on a grill. Serve garnished with thinly sliced onion rings and lemon wedges.