Tandoori Chicken

1 medium onion, diced
1 garlic clove
3 tbsp salad oil
2 tbsp lemon juice
¾ tsp ground ginger (or 1 tbsp fresh minced)
2 tsp salt
1 ½ tsp ground coriander
1 tsp sugar
½ tsp ground cumin
½ tsp turmeric
¼ tsp ground cardamom
¼ tsp cayenne pepper
¼ c plain yogurt
1 3-pound broiler-fryer, quartered

In blender, place all increased except yogurt and chicken. Cover blender; at high speed blend until mixture is pureed. Pour mixture into 12” by 8” baking dish; stir in yogurt.

With sharp knife, make 3 diagonal slashes in each chicken-breast half; do not cut all the way through to the bone. Make 2 diagonal slashes in each thigh. Make several small cuts in each drumstick. Add chicken to yogurt mixture. Cover; refrigerate at least 12 hours, turning chicken occasionally.

About 1 ¼ hours before serving, prepare outdoor grill for barbecuing. When grill is ready, place chicken on grill over low coals. Cook 35 minutes or until chicken is fork-tender, turning chicken frequently and basting often with some yogurt mixture.

TO BROIL IN OVEN: Marinate chicken as above. About 50 minutes before serving, preheat broiler if manufacturer directs. Place chicken, skin side down, in broiling pan. Baste with some yogurt mixture. About 7 to 9 inches from source of heat (or at 450 oF), broil chicken 25 minutes or until browned. Turn; baste with remaining mixture; broil 15 minutes longer or until chicken is fork-tender.