6 boneless, skinless chicken breast halves
1 c. plain yogurt
1 T. chili powder
1 T. curry powder
2 tsp. grated fresh ginger root
1 tsp. cumin
1 tsp. salt
1/8 tsp. cayenne pepper
Pierce the chicken breasts several times with the tines of a fork and set aside. In a large bowl,
combine the yogurt and all of the spices and mix well. Add the chicken to the mixture and turn so that all of the chicken
pieces are coated. Cover and chill at least one hour, or overnight. When ready to cook, prepare and preheat the
grill. Remove the chicken from the marinade and cook on the grill for about 15 minutes until thoroughly cooked, turning
once during cooking time. (You can also cook the the chicken on a dual-contact indoor grill (like a George Foreman grill)
for 5 to 7 minutes, until thoroughly cooked.) Serve 6.
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