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Chicken Tandoori

1 (2 1/2 to 3-pound) chicken, cut into pieces
1 cup plain yogurt
1 onion, diced
1 clove garlic, crushed
1 teaspoon ground ginger
2 tablespoons curry powder
2 teaspoons cider vinegar
1 teaspoon salt
Juice of one lemon
1 teaspoon paprika

1. Skin chicken if desired. Prick flesh with fork and place in a deep bowl.
2. In a separate bowl, mix together yogurt, onion, garlic, ginger, curry powder, vinegar, salt, lemon juice and paprika and pour over chicken pieces. (Make sure they are completely covered.)
3. Cover the bowl and marinate overnight in the refrigerator.
4. Place chicken pieces on a wire rack in a roasting pan.
5. Bake at 350*F (175*C) for 1 hour in center of the oven.

Makes 4 to 6 servings.