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1.
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Cut the wings off the chickens.
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Remove the neckbone carefully.
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Place the chickens on a cutting board and quarter them neatly.
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Then pull away the skin, using kitchen towels for a better grip if necessary.
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(Reserve the wings, neck, and skin for the stockpot.)
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Prick the chicken all over with a fork or a thin skewer.
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Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat.
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Put the meat in a large bowl.
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2.
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Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes.
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Cover and marinate for 1/2 hour.
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3.
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Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce.
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(Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
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4.
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Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
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(A note of caution:Since certain brands of Tandooricooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.)
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Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
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Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
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5.
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Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature.
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The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
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Start heating the oven to 500- 550F.
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Take the chickens out of the marinade.
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Brush them with ghee,and place them on an extra-large shallow roasting pan, preferably on a wire rack.
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Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through.
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There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
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Preheat the broiler.
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Brush the grill with a little oil to prevent the meat's sticking.
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Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee.Cook 2 to 3 inches away from the heat for 20 minutes.
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Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through.
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Brush often with gheeduring cooking.
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Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal.
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This is when the coal is at its hottest.
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Place the grill at least 5 inches away from the heat, and rub generously with oil.
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Place the chicken pieces, slashed side up, over the grill and brush them with ghee.Let chicken cook without turning for 10 minutes.
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Turn, baste the other side, and cook for 10 minutes.
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Continue to cook, turning and basting the chicken every 10 minutes, until it is done.
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The cooking time for broiling and grilling usually varies widely.
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Much depends upon the intensity of the heat and its distance from the chicken.
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The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
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Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.
