Juice of 2 lemons 1 tsp. salt 1 tsp. cayenne pepper 1 cup flour 4 tbsp. butter 2 onions, sliced 2 garlic cloves, crushed 1-in. piece fresh root ginger, peeled and finely chopped 2 tsp. cumin seeds 1 1 cups yogurt 5 cup double (heavy) cream Thinly pared rind of 1 lemon, in one piece PUT chicken pieces on a large plate and rub them all over with the lemon juice. Set aside for 20 minutes, then pat dry.

Mix salt, cayenne and flour together on a second plate and roll chicken pieces in it, shaking off any excess.

Melt butter in frying pan. Add chicken pieces and fry until they are evenly browned. As they brown, transfer pieces to a plate.

Add onions, garlic, ginger and cumin seeds to the pan and fry until they are golden brown. Stir in the yogurt, cream and lemon rind. Return chicken pieces to the pan and turn in the mixture to coat thoroughly. Bring to a boil, reduce heat to low and cover. Simmer chicken for 1 hour, or until it is cooked through and tender. Uncover pan for last 20 minutes to allow sauce to thicken somewhat.

Discard lemon rind and transfer chicken and sauce to a warmed serving dish.

Serve at once. Yield: 6 servings. (Peter Lopian, head chef, Palm Reef Hotel) .