| 1 | | Roasting chicken; 3.5 - 5 lbs. |
| 1 | lg | Sheet of aluminum foil |
| | MARINADE |
| 6 | tb | Plain yogurt |
| 1 | | 1-in cube ginger; peeled and coarsely chopped |
| 2 | | Cloves garlic; peeled |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Ground turmeric |
| | Fresh ground black pepper; (about 1/2 tsp.) |
| 1 1/4 | ts | Salt |
| | SPICE PASTE |
| 8 | tb | Vegetable oil |
| 8 | oz | Onions; chopped |
| 4 | | Cloves garlic; peeled |
| 1 | oz | Blanched slivered almonds |
| 1 | | 1.5-in cube ginger; peeled & chopped |
| 2 | ts | Ground coriander |
| 2 | ts | Ground cumin |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Cayenne pepper |
| 1 | tb | Paprika |
| 1 1/2 | ts | Salt |
| 2 | tb | Lemon juice |
| 1/2 | ts | Garam masala |
| 1/2 | ts | Freshly ground black pepper |
