By: "The Grizz"

Ingredients:

• 2 Whole Bay Leaves 

• 1 Tsp Black Pepper Corns 

• 1 Tbsp Cardamom Seeds 

• 2 Inch Cinnamon Stick 

• 1/2 Tbsp Cloves (Whole) 

• 1 Tbsp Coriander Seeds 

• 1/2 Tbsp Cumin Seeds 

• 1 Tbsp Fennel Seeds 

• 1/2 Tsp Fenugreek Seeds 

• 1/4 Tsp Ginger (Powder) 

• 1/2 Tsp Garlic Powder 

• 4 Whole Habanera Peppers (Dried) 

• 1 Tsp Mace (Ground) 

• 1/2 Tsp Mustard Seeds

Directions:

Grind the spices until the mixture is a fine powder. A coffee grinder works quite well for this process.  Store the ground Curry Powder in a tightly sealed container.   For each 2 or 3 Chicken Breast Halves, blend about 2 or 3 Tbsp of Curry Powder into about 6 Oz of Yoghurt. Cut the Chicken into skewer sized (about 1 inch) cubes.  Marinate the Chicken in the Curry/Yoghurt mixture for 4 hours. Overnight is even better. Skewer the cubes and BBQ them over direct heat until the chicken is cooked. Clean and oil the grill before cooking to minimize sticking.