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1
Spread the chicken out in a large plate in a single layer.
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2
Prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them.
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3
Turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice.
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4
Rub the salt and lemon juice into the flesh.
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5
Put the chicken pieces in a bowl and set aside for 1 hour or more. Turn the chicken over a few times during the period.
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6
Meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. When hot, put in the onion and garlic.
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7
Stir and fry until the onion turns reddish-brown. Turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl.
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8
Put the almonds in the same hot oil. Stir and fry a few seconds until they turn golden-brown. Turn off the heat and save the oil in the pan.
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9
Put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. Blend until you have a smooth paste.
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10
Empty into a bowl. Add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt.
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11
Mix. Pour this marinade over the chicken and mix well.
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12
Prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible.
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13
Cover the chicken and refrigerate overnight.
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14
Preheat the oven to 400.
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15
Spread the chicken pieces out in a shallow baking tray in a single layer. Extra marinade can top the pieces.
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16
Dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven.
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17
Bake for 20 minutes. Turn the chicken pieces over. Dribble the remaining oil over the chicken and return it to the oven.
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18
Bake for another 20-25 minutes basting it once or twice with the juices.
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19
Serve with salad or rice.
