1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup nonfat Greek yogurt
4 cloves garlic, chopped
1-inch piece of fresh ginger root, peeled and grated
1-1/2 tsp canola oil
1 Tbsp fresh lime juice
3/4 tsp kosher salt
1/4 tsp ground turmeric
1/4 tsp garam masala
1/4 tsp fresh black pepper
Pinch of cayenne pepper
2-1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Puree all ingredients except chicken in a blender, until well combined. Put chicken into a ziploc bag, and add the mixture from the blender. Seal the bag, pressing out the air, and massage to coat the chicken completely. Refrigerate, turning once or twice, for 8 hours or overnight.
Preheat your broiler. Line a rimmed baking sheet with aluminum foil, and spread the chicken in a single layer. Broil 5 minutes, until the chicken has some browned spots; turn the chicken pieces, and cook an additional 4-5 minutes, until the chicken is cooked through.
Let the chicken sit for 5 minutes, then transfer it to a serving platter with toothpicks or bamboo picks. Serve with mango or tomato chutney, or with peanut sauce.