Categories: Poultry etc, East/orient 
      Yield: 4 servings 
  
      2    Inch fresh ginger root, 
           - peeled and grated 
      4    Garlic cloves, peel/grated 
      1 ts Cumin seed 
    1/2 ts Cayenne pepper 
    1/4 ts Salt 
      1 c  Plain yogurt 
      4 lb Chicken, in serving pieces 
      2 tb Veg. oil 
    1/2 ts Turmeric 
  
  Preparation and cooking time: 2 hours for overnight 
  marinating, plus about 1 hour 
   
  Combine grated ginger, garlic, cumin seed, cayenne 
  pepper, salt and yogurt. 
   
  Put the chicken pieces in a foil-lined baking pan, 
  pour over the yogurt mixture, and use your hands to 
  coat the meat completely. Leave the chicken to 
  marinate for at least 2 hours, or preferably overnight. 
   
  Heat the oven to 350 F. Dribble the oil over the 
  chicken in the baking pan, and sprinkle the chicken 
  with turmeric. Place the pan in the oven and bake for 
  about 1 hour, basting frequently with the oil and 
  yogurt marinade at the bottom of the pan. Serve with 
  hot pita bread and lentil dal. 
   
  From Ismail Merchant`s Indian Cuisine by Ismail 
  Merchant