2 1/2 lb Chicken; to 3 lb,

           -cut in serving pieces
      4 ts White vinegar

           Salt
      4 ts Lemon juice

      3    Inches peeled, fresh ginger

      2 md Onions

      1    Bulb of fresh garlic

      1 lb Plain yogurt

      1 ts Red pepper

      2 ts Garam masala

      1 ts Black pepper

      2 tb Butter or margarine

  Meat should be at room temperature.  Remove all skin and fat.  Use a
  sharp knife to slash chicken pieces in several pieces (cut through to
  the bone). Mix vinegar with salt and lemon juice.  Coat the chicken
  with the vinegar mixture.
  Make a paste of ginger, onions and garlic in a mortar or food
  processor. Combine yogurt with onion paste, red pepper, garam masala
  and black pepper. Stir well to combine and add chicken.  Cover and
  marinate at least 1 day, try 2 days.  Let the chicken come to room
  temperature before grilling or baking at 350 F. for 40 minutes.  Use
  melted margarine to drizzle over chicken as it cooks.  Serve on a bed
  of rice.
  The marinade can be used again.