Gaylord's Tandoori Chicken
net.cooks/eagle!cw (1982)

2 21/2 pound chickens
2 cups plain yogurt
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp fresh grated nutmeg
1/4 tsp ground cloves
1/2 tsp ground coriander
1 tsp grated fresh ginger
1 clove minced garlic
1/4 tsp cayenne pepper
1/2 tsp ground cardamom
1/2 cup chopped white onion
2 Tbl milk
1/2 tsp loosely packed stem saffron -- may substitute
1/8 tsp powdered saffron
salt to taste

Cut the small wing tips off each chicken. Cut and pull the skin completely off both chickens. Make brief gashes against the grain on the meat of the thighs and the breasts of each chicken; use a sharp knife.

Use a food processor to combine the yogurt, cumin, black pepper, nutmeg, cloves, coriander, ginger, garlic, cayenne pepper, cardamom, onion, and salt to taste; process to a smooth liquid. Put the chickens in a mixing bowl, pour the liquid over the chickens, turn the chickens to coat them thoroughly, cover, and refrigerate for 24 hours.

Remove the chickens from the yogurt at least one hour before cooking. Preheat oven to 500F. Heat the milk in a small pan and add the saffron. Remove from heat and let stand for 10 minutes. Spoon the saffron mixture evenly over the chickens. Line a baking sheet with heavy foil. Put the chickens on the sheet breast up. Bake 20 minutes in the 500F oven. Cut chickens into serving pieces, grill briefly over charcoal, and serve.

Notes:
To use charcoal throughout cooking, split chickens in half as for broiling; do this just before cooking. Grill completely on breast side first and then turn and grill other side.