Source: Chef Gregory Casale, Gregorys World Bistro, Phoenix, Arizona

4 chicken breasts, skin on
1 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1/4 teaspoon cardamom
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/2 tablespoon fresh ginger
1/2 tablespoon fresh garlic, minced
1/4 teaspoon salt
1 dash red food color (optional)

Marinate chicken breasts in a mixture of the remaining ingredients, at least one hour or as long as overnight.

Place chicken breasts, skin-side up, on a sheet pan. Turn oven to broil. Place the sheet pan on the second rack down from the broiler, so they cook very hot but don't burn. Broil 10 to 15 minutes or until cooked through.