750g chicken breast; boneless and skinlesss Salt; to taste 1 teaspoon chile powder 1 teaspoon coriander seeds, ground 2 tablespoons lime juice 2 garlic cloves 1 teaspoon grated fresh ginger 2 tablespoons oil 2/3 cup yogurt lime slices; to garnish
Rinse chicken, pat dry with paper towels and cut into ¾.inch cubes. Thread onto short skewers. Put skewered chicken into a shallow non.metal dish. In a small bowl, mix together yogurt, ginger root, 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.