Ingredients

• 1/2 cup plain low-fat yogurt
• 1 tablespoon tomato paste
• 2 green onions, coarsely chopped
• 2 cloves garlic, quartered
• 1 piece (1-inch) peeled ginger root, coarsely chopped (or 1 teaspoon ground ginger)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 4 chicken breasts (bone-in)
• 2 tablespoons chopped fresh coriander or parsley

Directions

1. Preheat barbecue grill or oven to 350 degrees F.
2. In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth.
3. Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator 30 minutes before cooking.
4. Place chicken skin-side down on greased grill over medium-high heat; cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15 minutes longer until golden and juices run clear. (Or place chicken on rack set on baking sheet; roast, basting after 30 minutes with marinade, for 50 to 55 minutes or until juices run clear.)
5. Serve garnished with chopped coriander.