Tandoori chicken - tandoori murgh

2    Inch fresh ginger root,
           - peeled and grated
      4    garlic cloves, peel/grated
      1 ts Cumin seed
    1/2 ts Cayenne pepper
    1/4 ts Salt
      1 c  Plain yogurt
      4 lb chicken, in serving pieces
      2 tb Veg. oil
    1/2 ts Turmeric
 
  Preparation and cooking time: 2 hours for overnight
  marinating, plus about 1 hour
  
  Combine grated ginger, garlic, cumin seed, cayenne
  pepper, salt and yogurt.
  
  Put the chicken pieces in a foil-lined baking pan,
  pour over the yogurt mixture, and use your hands to
  coat the meat completely. Leave the chicken to
  marinate for at least 2 hours, or preferably overnight.
  
  Heat the oven to 350 F. Dribble the oil over the
  chicken in the baking pan, and sprinkle the chicken
  with turmeric. Place the pan in the oven and bake for
  about 1 hour, basting frequently with the oil and
  yogurt marinade at the bottom of the pan. Serve with
  hot pita bread and lentil dal.
  
  From Ismail Merchant`s Indian Cuisine by Ismail
  Merchant