It’s probably not authentic.  It certainly doesn’t have that pretty reddish-pink color.  BUT – I can do this in my George Foreman, and it tastes really great!  Therefore, I win. =)

The goods:

3 to 4 good-sized boneless skinless chicken breasts

1 cup lowfat plain yogurt

1 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon coriander

1/2 teaspoon paprika

1/4 teaspoon cinnamon

1 tablespoon lemon juice

pinch ground clove

1/4 teaspoon salt (…ish)

several grinds black pepper

The method:

whisk together all the spices, lemon juice, and yogurt.

put chicken in a large ziptop freezer bag and pour yogurt mixture in.

get out as much of the air as you can and seal the bag.  massage the chicken just a few times to make sure the yogurt is all around each piece.

marinate overnight.

the next day, grill your yogurt-y chicken, or broil it, or bake it.  If you bake it, it seems like common consensus is to bake it HOT to caramelize the chicken up really nice.  One of the base recipes I played with said 500 degrees, but I think anything over 425 would do it.  Of course, I used my brand new George Foreman, and that was AWESOME.

I served this with cooked broccoli and cauliflower and curry-flavored couscous.  Yum!!