Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion-crossly chopped
   6      cloves        garlic-chopped
   1      slice         ginger root -- 1"x2"-peel and chopp
   3      tablespoons   lemon juice
   8      ounces        plain yogurt
   1      tablespoon    ground coriander
   1      tablespoon    ground turmeric
   1      teaspoon      garam marsala
     1/4  teaspoon      ground mace
     1/4  teaspoon      ground nutmeg
     1/4  teaspoon      ground cloves
     1/4  teaspoon      ground cinnamon
   4      tablespoons   olive oil
   2      teaspoons     salt
     1/4  teaspoon      freshly ground black pepper
     1/2  teaspoon      cayenne pepper -- (optional)
   6                    chicken legs
   3                    chicken breasts-halved
                        ***GARNISH***
   1      medium        onion -- sliced
   2                    lemons

Preparation:

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam marsala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne. Mix thoroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About 1 1/2 hours before serving, light charcoal. Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on. Serving Size 8