Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam masala, m mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenn. Mix thouroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick.

Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times.

About 1 1/2 hours before serving, light charcoal.

Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill.

Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook.

Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on.