Rinse chicken, and pat dry.

Grind spices together in a blender until lightly crushed. Add garlic, orange zest and juice, white wine and the 1/2 cup olive oil. Blend until well mixed. Pour marinade over chicken breasts and refrigerate 2 to 4 hours.

Remove chicken from marinade, reserving marinade, and sprinkle chicken with salt and pepper to taste. Grill until just cooked through, 5 to 6 minutes one each side, basting with reserved marinade. Transfer to a warm platter, place a dollop of Tomato-Mango Yogurt Sauce on each piece of chicken and sprinkle with parsley. Set aside.

Place sliced tomatoes on grill, brush with remaining olive oil and grill for about 1 minute on each side. Transfer to the chicken platter, garnish with fresh mint and serve immediately. _____________________ To Make Tomato-Mango Yogurt Sauce: 1. Mix all ingredients together until well blended 2. Serve over Grilled Indian Spiced Chicken. Yields 2 cups.