Recipe| Ingredients | | | 1 1/2 | pound | chicken breast, boned & skinned | | | 1 | | salt, to taste | | | 1 | teaspoon | chile powder | | | 1 | teaspoon | coriander seeds, ground | | | 2 | tablespoon | lime juice | | | 2 | each | garlic cloves, crushed | | | 1 | | ginger, fresh, grated | | | 2 | tablespoon | oil | | | 2/3 | cup | yogurt, plain | | | 1 | | lime slices, to garnish | | | | | |
Directions:
| Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes. Thread onto short skewers.
Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.
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