Ingredients:

• 1 cup plain yogurt
  
• 1/2 cup tomato paste
  
• 3 tablespoons chopped fresh mint leaves
  
• 2 tablespoons minced garlic
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon curry powder
  
• 1 teaspoon chili powder
  
• 1 teaspoon ground turmeric
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• One 4 1/2- to 5-pound chicken, cut into pieces, rinsed and patted dry
  
• 1/4 cup vegetable oil (for ovenfry method only)
  

Preparation:

In a large bowl, stir together all of the ingredients except chicken and the oil. Add the chicken and toss to lightly coat with the marinade. Cover with plastic wrap and refrigerate for at least 12 hours and up to 48 hours.

To grill or broil: Remove the chicken from the marinade letting the excess run back into the bowl. Grill or broil the chicken for 12 to 15 minutes per side, turning occasionally, until it is cooked through and the juices run clear when pierced with the tip of a sharp knife.

To oven-fry: Preheat the oven to 350 F. Heat the vegetable oil in a large skillet. Remove the chicken from the marinade, letting the excess run back into the bowl. Add the chicken to the skillet skin side down, one piece at a time. Cook for 5 to 7 minutes. Turn the chicken and brown the second side for 5 minutes. Transfer the chicken to a baking sheet and bake for 12 to 15 minutes, or until it is cooked through and the juices run clear when pierced with the tip of a sharp knife.