Crush garlic cloves.

In a bowl, blend crushed garlic, low-fat plain yogurt, garam masala, paprika, ground ginger, chili powder, mustard powder, and turmeric together to form the marinade.

Slash the chicken breasts 3 or 4 times to allow better marinade penetration.

Place the chicken pieces into the yogurt mixture.

Cover the bowl and refrigerate overnight, or for at least 4 hours.

Preheat oven to gas mark 6 (approximately 200°C or 400°F).

Drain the chicken from the marinade.

Place the chicken on a roasting rack.

Bake for 40 minutes, or until the chicken is cooked through.

Alternatively, this recipe can be cooked on a barbecue until cooked through.