1.8 kg chicken pieces skinned 3 teaspoon lemon juice 3 ea garlic cloves minced 1 ½ teaspoon soy sauce ½ teaspoon fine herbs 1 ½ teaspoon turmeric ¼ teaspoon freshly ground pepper ¾ teaspoon ground ginger 3 c plain yogurt ½ teaspoon cinnamon 2 ea onions finely chopped ½ teaspoon ground cloves
Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 180. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade.