In a large bowl combine yogurt with the curry powder, paprika, ginger, and garlic and mix ingredients together well.
Cut game hens through breast bone until they are in half, remove the triangular beast bone, discarding it, and rinse the hens.
Take resealable plastic food storage bags and place the hens inside, divide the yogurt mixture evenly among each bag and seal the bags. Marinate the hens in the refrigerator for 2 to 3 hours or overnight, turning the bags once or twice to evenly marinate.
Preheat the oven to 500 degrees F.
Remove the hens form the storage bags discarding the marinade.
Brush the excess marinade off the hens and place then on racks that have been sprayed lightly with nonstick cooking spray.
Place the racks in shallow baking pans and bake the hens for 30 to 35 minutes or until the center of the hens are no longer pink and the juices of the hens run clear. Remove the skin before serving.