Mix all marinade ingredients well. Make two or three deep cuts in each piece of chicken. Dip the pieces of chicken in the marinade and keep them in the 'fridge in a covered dish. Before grilling the chicken, sprinkle each piece with a few drops of vegetable oil and place them on the barbecue grill. Cook about 12 to 15 minutes, turning from time to time until the meat loses its pink colour.

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marinade 3/4 cup (190 mL) plain yoghurt 1 tsp. (5 mL) chilli pepper powder 1 tsp. (5 mL) ground coriander 1 tsp. (5 mL) ground cumin 1/2 tsp. (2 mL) turmeric 2 tsp. (10 mL) fresh ginger, finely chopped 2 tsp. (10 mL) garlic, finely chopped 2 tsp. (10 mL) lemon juice salt and ground pepper to taste 4 chicken breasts (or breasts and thighs combined) vegetable oil