CHICKEN TIKKA
Put the yogurt in a medium sized bowl. Add garlic, lemon juice, oil, ginger, cumin, cinnamon, black pepper, chili powder, cloves and nutmeg. Stir well.
Cut the chicken into small bits. Add the chicken to yogurt mixture. Stir well to coat the chicken. Cover and refrigerate for at least 15 minutes or up to 2 hours.
To cook, put the chicken and yogurt mixture into a frying pan or wok and begin heating over high heat. Cook the chicken, stirring frequently, for 5-6 minutes, or until most of the liquid has evaporated. The chicken will be firm and white. Serve immediately. Serve over rice (flavored rice is nice.)