Kaneez's Tandoori Chicken

• 1 3-pound chicken, quartered and skinned
• 1 teaspoon salt
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger root
• 1 1/2 teaspoons garam masala or tandoori seasoning
• 1/4 cup vegetable oil

1. Using a sharp knife, slash the chicken diagonally along the grain.
2. The slashes should be about 1/2-inch deep and about 1/2-inch apart.
3. Rub the slashes with the salt and set the chicken in a ceramic bowl.
4. In another bowl, combine the yogurt, lemon juice, vinegar, garlic, ginger and garam masala and pour over the chicken.
5. Cover and marinate in the refrigerator overnight.
6. One hour before serving, remove the chicken from the refrigerator and preheat the oven to 500 degrees.
7. (This chicken can also be cooked on a charcoal grill; if using one, light the coals at this point.)
8. Remove the chicken from the marinade and pat dry.
9. Drizzle each piece with oil and roast for 35 to 45 minutes, or until the juices run clear.
10. (If using a grill, cook for 20 to 30 minutes on each side, or until the skin is crisp and the juices run clear.)

chicken, salt, plain yogurt, lemon juice, white vinegar, garlic, ginger root, garam masala, vegetable oil

Taken from cooking.nytimes.com/recipes/4484 (may not work)