In small skillet, heat oil; add curry powder, cumin, oregano, coriander, cardamom, ginger, salt, black pepper and ground red peppe. Cook over low heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small bowl; with wire whisk, stir in yogurt and honey.

Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken. Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6 hours or overnight, turning ag occasionally.

Preheat oven to 45°F. Line large baking sheet with foil; spray with non-stick cooking spray.

With tongs, arrange chicken in a single layer on prepared baking sheet. Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until chicken is cooked through and golden brown.

Each Serving Provides: 1/4 milk; 1 fat, 3 proteins; 20 optional calories

Per Serving: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber

From the 'REcipeinternet: Recipes from Around the World' recipe list.