This East Indian delight is called Tandoori Murgh. Makes enough to marinate one or two whole fryers; also use with skinless chicken breasts.

Ingredients:
1 cup plain yogurt
3 Tbsp. vinegar
3 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground ginger
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground cardamom
½ tsp. black pepper
¼ tsp. ground hot red pepper
Juice of ½ lime
1 tsp. salt

Melted butter for grilling
Thin lemon slices for garnish

Directions:
In a large bowl, mix all the ingredients except butter and lemon slices. Marinate chicken for 6 hours or overnight in the refrigerator. If using whole fryers, cut several slits on the breasts and legs of the chickens, being careful not to separate joints (split or cut in quarters if preferred). Drain chicken, brush with melted butter and grill over charcoal. Brush with more butter from time to time. Remove from grill and serve hot, garnished with thin lemon slices.