Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***INGREDIENTS***
   2                    frying chickens -- split in half
   1      cup           plain yogurt
     1/4  cup           fresh lemon juice
                        ***INDIAN CURRY PASTE***
   6      cloves        garlic
   1      inch          ginger -- thinly sliced
   4                    dried red chiles -- seeded
   1      teaspoon      black peppercorns
   1      teaspoon      cumin seeds
   1      teaspoon      coriander seeds
     1/2  teaspoon      mustard seeds
   6                    cardamom pod's seeds
   1                    whole         clove
     1/2  inch          cinnamon stick
   1      teaspoon      salt
   1      teaspoon      ground turmeric
     1/2  teaspoon      fresh grated nutmeg
     1/4  teaspoon      ground mace
     1/4  cup           cooking oil
                        ***CILANTRO-MINT SAUCE***
     1/2  cup           tightly pack cilantro sprigs
     1/4  cup           mint leaves
     1/4  cup           water
   2      tablespoons   plain yogurt
   2      teaspoons     fresh lemon juice
     1/2  teaspoon      salt
     1/2  teaspoon      ground cumin

Preparation:

To make paste: Pulse garlic and ginger in processor. Toast chiles, peppercorns, cumin, coriander, mustard, cardamon, clove and cinnamon. until mustard seed pot, about 2 minutes. Grind spices to powder. Transfer to processor, add salt, turmeric, nutmeg and mace. With motor running slowly add cooking oil and process to paste. Transfer to small bowl and add yogurt and lemon juice, stir. Rub chicken; marinate refrigerated for 8-24 hours. Roast at 425F, until internal temperature is 170F about 30 minutes. To make Cilantro-Mint Sauce: Combine all ingredients in processor and blend until mixed. Serve with Chicken.