Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           yogurt -- plain low-fat
   4      cloves        garlic -- minced
   2      each          Serrano chili peppers, up to 3
                         -- seeded and minced
   2      tablespoons   fresh ginger root -- grated
   2      tablespoons   lemon juice
   2      tablespoons   vegetable oil
   1      teaspoon      ground cumin
     1/2  teaspoon      salt
     1/2  teaspoon      ground coriander
     1/2  teaspoon      ground turmeric
     1/2  teaspoon      paprika
     1/2  teaspoon      cayenne pepper
     1/4  teaspoon      ground cinnamon
     1/4  teaspoon      ground cloves
     1/4  teaspoon      ground allspice
     1/4  teaspoon      black pepper
   4      each          skinless boneless chicken breast halves

Preparation:

Combine all ingredients except the chicken in a shallow glass dish large enough to hold the chicken in one layer. Stir well to mix. Add chicken breasts, turning to coat both sides. Marinate, covered, in the refrigerator for 12 to 24 hours. Drain chicken from marinade and place on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Do not over cook. Makes 4 servings.