Chicken Tikka

. 1 cup plain low-fat yogurt
. 2 garlic cloves, minced
. 1 tablespoon finely grated fresh ginger
. 1 1/2 teaspoons ground cumin
. 1 1/2 teaspoons ground coriander
. 1/4 teaspoon ground cardamom
. 1/4 teaspoon cayenne pepper
. 1/4 teaspoon ground turmeric
. Salt and freshly ground pepper

. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.

. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Cubed tomatoes, peppers and onion. Broil on skewers.