Serves 4

4 lbs chicken pieces, bone-in (mix of legs, thighs and breasts)
2 cups plain yogurt
4 cloves garlic, smashed and finely minced
2 tablespoons fresh ginger, peeled and finely minced
2 tablespoons fresh lemon juice
1 1/2 tablespoons Garam Masala spice mix
1 teaspoon finely ground red chili pepper (substitute cayenne pepper)
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint leaves
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
2 teaspoons salt
2 tablespoons vegetable oil
Melted butter for basting
Onion slices for garnish
Cucumber slices for garnish


In a large bowl, mix together the yogurt and all the other ingredients (except for the chicken) until thoroughly combined. Set aside.

Make several cuts into each of the chicken pieces, cutting almost to the bone. These cuts will help allow the marinade to penetrate into the chicken and also speed up the cooking time without drying out the chicken. Add the chicken to the yogurt marinade, tossing until thoroughly covered. Cover the bowl with plastic wrap and leave to marinate in the refrigerator for at least 4 hours or preferably, overnight.

Preheat the oven to 425 degrees. Place the marinated chicken into a baking dish, pouring a bit of the melted butter evenly over the pieces. Bake in the oven for about 25 to 35 minutes, turning over once halfway through, until golden reddish brown and beginning to char.

Serve hot with onion and cucumber slices.