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1
Make the marinade first.
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2
Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste.
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3
Place this in a bowl large enough to accommodate the chicken.
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4
Add the yogurt, coriander, cumin, turmeric, garam masala, m mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne.
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5
Mix thouroughly.
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6
Skin chicken legs and breasts.
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7
With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone.
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8
Make 2 diagonal slashes on each thigh halfway to the bone.
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9
Make 4 or 5 jabs on each drumstick.
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10
Put the chicken in the marinade and rub the marinade into the slashes with your finger.
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11
Cover and refrigerate for 24 hours, turning 4 or 5 times.
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12
About 1 1/2 hours before serving, light charcoal.
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13
Peel onion for garnishing and slice paper-thin.
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14
Separate rings into ice water and chill.
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15
Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side.
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16
Baste with marinade as you cook.
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17
Warm a large platter.
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18
Place chicken pieces on platter - drain onion rings and lay on top.
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19
Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on.
