1 (2 to 3 pound) chicken, skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice
2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Makes 4 servings
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