Preparation / Directions:
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.