Baked Chicken Curry

• 2 1/2 pounds chicken parts
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons lemon juice
• 2 teaspoons finely grated peeled fresh ginger
• 1 large clove garlic, crushed
• 5 tablespoons whole-milk yogurt
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 6 cardamom pods
• 2 tablespoons finely chopped red onions or shallots
• A little oil for basting

1. Put the chicken in a casserole-type dish so it fits easily in a single layer.
2. Add the salt, lots of black pepper, and the lemon juice.
3. Mix well and set aside for 20 minutes.
4. Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl.
5. Mix well.
6. Rub the chicken with this mixture, cover, and refrigerate overnight.
7. Preheat oven to 400F.
8. Bring the chicken to room temperature.
9. Brush the top with oil and scatter the onions over the top.
10. Place in the middle of the oven for 30 minutes.
11. Turn the chicken pieces over and put back in the oven.
12. Cook another 40 minutes, basting every 10 minutes with the juices.

chicken, salt, freshly ground black pepper, lemon juice, fresh ginger, clove garlic, wholemilk yogurt, ground coriander, ground cumin, ground turmeric, cayenne pepper, cardamom pods, red onions, oil

Taken from www.epicurious.com/recipes/food/views/baked-chicken-curry-373780 (may not work)