Tandoori chicken

Even though I can't eat chicken at all anymore, here is a yummy-sounding recipe from my aunt's neice's mother-in-law, who's from India:

TANDOORI CHICKEN

1 1/2 lbs chicken cut into pieces
1/2 tsp coarse salt
1 tbsp fresh lemon juice, butter for basting

Marinade:

1 1/4 cups natural yogurt
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tbsp red chili powder
1/2 tsp garam masala
1/2 tsp cumin powder
salt to taste
1 tbsp peanut or vegetable oil
1 tbsp fresh lemon juice

Remove skin from chicken and make deep incisions. Sprinkle lemon juice over chicken and rub in the salt, and then set aside for 15 minutes. To make the marinade - whisk the yogurt in a bowl, add the remaining ingredients and mix thoroughly. Add chicken to prepared marinade, coating well, and leave in refrigerator for 6 hours.

Ready to bake - preheat oven to 350 degrees. Place chicken in covered roasting pan and bake for 20 to 30 minutes until chicken is completely cooked, basting with butter. Garnish with onion rings, lemon, and tomato wedges.

(From Geeta Akolkar)