Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    broiler chicken -- about 2 1/2 lb each
     1/4  cup           butter or margarine -- melted
   2                    lemons -- cut in wedges
                        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.