|Salt||1 1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), peeled and minced|
|Ground cardamom/Cinnamon||1⁄2 Teaspoon|
|Chili powder||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|All purpose flour||2 Teaspoon|
|Chicken||3 Pound, cut into serving size pieces (1 In Number)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 400°F. In a small bowl, combine the salt, garlic, cardamom, chili powder, ginger, and flour. Rub the mixture onto the chicken.
2. Arrange the chicken, skin side up, in a single layer in a buttered 13"x 9"x 2" baking dish. Bake, uncovered, for 40 minutes.
3. Remove the chicken to a warm serving platter. Pour all but 1 tablespoon of the fat from the baking dish. Let the dish cool about 2 minutes.
4. Meanwhile, in a small bowl, beat the yogurt and water with a fork until smooth, then mix thoroughly with the fat remaining in the baking dish, scraping up any brown bits stuck to the dish. Pour the yogurt mixture over and around the chicken, and serve with rice.