6 chicken breasts
1 teaspoon ground cumin
1 tablespoon garam masala (Indian spice)
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon course salt
1 tablespoon lemon juice
2 habanero (less or more depending on your heat preference) diced
1 8-ounce container of Greek yogurt

Mix it all up and marinate the chicken in this lovely blend overnight if possible.  The longer the better.  I don’t mean like a month…but you know, a couple days is better!  Grill on medium or cook 20 minutes at 450 in the oven.  Serve over rice or with a salad.  As the late Julie Childs would say, “Bon Appetit!”