Make the marinade first. Put the chopped onions, garlic, ginger, and
lemon juice in an electric blender and blend to a smooth paste. Place
this in a bowl large enough to accommodate the chicken. Add the yogurt,
coriander, cumin, turmeric, garam marsala, mace, nutmeg, cloves, cinnamon,
olive oil, salt, black pepper, and cayenne. Mix thoroughly. Skin chicken
legs and breasts. With a sharp knife make 3 diagonal slashes on each
breast section, going halfway down to the bone. Make 2 diagonal slashes
on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick.
Put the chicken in the marinade and rub the marinade into the slashes
with your finger. Cover and refrigerate for 24 hours, turning 4 or
5 times. About 1 1/2 hours before serving, light charcoal. Peel onion
for Garnishing and slice paper-thin. Separate rings into ice water
and chill. Grill chicken 7 or 8 minutes on each side, then raise the
grill and cook another 15 to 20 minutes on each side. Baste with marinade
as you cook. Warm a large platter. Place chicken pieces on platter
- drain onion rings and lay on top. Quarter lemons lengthwise and
place them around chicken - the chicken is good with extra lemon juice
squeezed on.
