Chicken Roast

The other day my "sister-in-law to be" (that's a mouth full!) e-mailed asking me for a simple recipe using chicken breast and Desi (Indian/Pakistani) flavors. Immediately, my chicken roast recipe came to mind. I think this is a great recipe to have on hand for a number of reasons:
1. It is very easy and quick to make
2. It has a lot of flavor and can be used with both bone-in and boneless chicken
3. It can be had as a main dish or great side dish, plus the left overs can be used to make great Desi style sandwiches (Kati-roll ring a bell)
4. This is a great item for anyone trying to lose a few pounds, its healthy and naturally low fat!
5. You can alternate/substitute certain ingredients to create a completely different dish each time you make it

I'll list out the recipe first and then later show you how and what can be substituted. Feel free to e-mail me or comment if you have any suggestions/variations you've tried.

1 lb boneless chicken
2 heaping tbsp yogurt
1 full tsp garlic paste
1 tsp red chili pepper (lal mirch powder)
1 tsp ground cumin
salt to taste
~1 tbsp oil

Making sure the chicken is not frozen, dice into ~2" cubes, rinse and place in a bowl that has a lid. Add all of the ingredients except oil. Mix well, cover and refrigerate for at least 2 hours. I would recommend 4hrs to really make the chicken flavorful and moist. Remove the chicken from the fridge about 30 min before preparing (bringing it to room temp). In a deep skillet, add your oil and warm on medium heat. Add the chicken, stir and cover. Let it cook until the juice/water is almost dry, stirring occasionally to ensure all pieces are getting evenly browned. And thats it, ready to eat. Please make sure not to over-cook the chicken or it will get too dry.

Alterations-

*For bone-in chicken, use about 1.5lbs chicken to the above ingredients
*You can substitute the yogurt with 1/4 to 1/3 cup of lemon juice (this will make it more like chicken tikka)
*You can use ground black pepper instead of red chili, add some ground coriander here when using black pepper
*You can make this on a grill instead of a skillet in the summer, just put pieces on skewers and cook till tender
*You can add semi-cooked potatoes (potatoes can be cut in 1/2 or 1/4, depending on size, deep fried, salted then added to the cooking chicken)