2 1/2 to 4 pounds cut-up chicken
2 teaspoons chili powder
2 teaspoons salt
16 ounces plain yogurt
8 large cloves garlic, minced
2 x 2-inch piece ginger root, peeled and ground

To grind garlic and ginger easily, peel and chop coarsely. Put small amount of yogurt in blender, ad ginger and garlic. Pur? until smooth. Add remaining yogurt and spices. Blend until mixed. Pour over chicken. Marinate in covered container overnight, 12 or 24 hours. Shake occasionally.

Cook over hot coals on barbecue.

Serve hot with lemon slices.