4 lbs. Chicken Pieces (skinned)
2 medium Onions (finely chopped)
1/2 tsp. Ground Cloves (Long)
3 Cinnamon Sticks (Dal Cheeni)
1/4 tsp. Black Peppers (Kaali Mirch) (freshly grounded)
1/2 tsp. Turmeric Powder (Haldi)
1/2 tsp. Fine Herbs
5 cloves Garlic (Lasan) (minced)
1 tsp. Ginger (Adrak) (grounded)
3 cups Plain Yogurt
3 tbsp. Lemon Juice
1 1/2 tsp. Soy Sauce
1) Rub the chicken with the garlic, fine herbs and pepper. Combine the remaining ingredients in a large bowl. Add the chicken, by turning it to coat it well. Cover and let marinate in the refrigerator for 24 hours by turning occasionally.
2) Preheat the oven to 350 degrees. Remove the chicken from the marinade and place it in single layers in a large roasting pan. Tent it with foil and bake it for 30 minutes.
3) Remove the foil, turn the pieces and bake for about 30 minutes longer or until it is lightly browned, by basting it occasionally with the marinade.