|Fresh root ginger||2 Inch, peeled and grated|
|Garlic||4 Clove (20 gm), peeled and grated|
|Cumin seed||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Plain yogurt||1 Cup (16 tbs)|
|Chicken||4 Pound, cut into serving pieces|
|Vegetable oil||2 Tablespoon|
Combine grated ginger, garlic, cumin seed, cayenne pepper, salt, and yoghurt.
Put the chicken pieces in a foil-lined baking pan, pour over the yoghurt 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 350Â°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 frequendy with the oil and yoghurt marinade at the bottom of the pan.
Serve with hot pita bread and Lemon Lentils.