Roast Chicken with Spiced Yogurt

First made 9/27-85.  In the cookbook, I wrote "Yum!  Delicious.  Very easy to make - trick is to think of it a day early.
Also called Tandoori Murghi
Notes from Betty Crocker International Cookbook: A tandoor is a clay oven with a live coal or wood fire.  Archeologists have found evidence suggesting that the tandoori method of cooking may have developed by the ancient civilization that thrived along the Indus River valley nearly four thousand years ago.  Today tandoori cooking is popular thoughout Pakistan and India, and is rapidly gaining fans in Europe and America.  You need no special oven or coals to prepare our version of tandoori murghi.  From the 1980 edition.
8-10 Servings

3-4 lb broiler-fryer chicken
1/2 tsp water
1/4 tsp dry mustard
1 cup unflavored yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 tsp salt
1/2 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp crushed red peppers
1/4 tsp pepper
1/4 cup water

Place chicken in large glass or plastic bowl.  Mix 1/2 tsp water and the mustard in 1 quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red peppers, and pepper.  Pour over chicken; turn to coat well with marinade.  Cover and refrigerate 12 - 24 hours.
Place chicken on rack in shallow roasting pan, reserving marinade.  Roast uncovered in 375 deg. oven, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 - 2 1/4 hours.  (Place a tent of aluminum foil loosely over chicken during last 30 minutes to prevent excessive browning.)  Remove chicken from pan; stir in 1/4 cup water.  Heat just until hot.  Serve with chicken.

I always like to make Fried Indian Rice to go with this.