Tandoori Chicken

1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
1 8-oz. carton plain yogurt
4 tsp. lemon juice
1-1/2 tsp. grated fresh ginger
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. ground turmeric
1/8 to 1/4 tsp. cayenne pepper
1 clove garlic, minced
Chutney

Directions

Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.