Tandoori Style Chicken (Northern India)

2 1/2 lb Chicken; to 3 lb,

-cut in serving pieces 4 ts White vinegar

Salt 4 ts Lemon juice

3 Inches peeled, fresh ginger

2 md Onions

1 Bulb of fresh garlic

1 lb Plain yogurt

1 ts Red pepper

2 ts Garam masala

1 ts Black pepper

2 tb Butter or margarine

Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture. Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room temperature before grilling or baking at 350 F. for 40 minutes. Use melted margarine to drizzle over chicken as it cooks. Serve on a bed of rice. The marinade can be used again.