Categories: Indian, Chicken
Yield: 4 servings

1 1/2 lb Chicken breast; boned & skinned Salt to taste
1 ts Chile powder
1 ts Coriander seeds, ground
2 T Lime juice
2 Garlic cloves, crushed
Ginger, fresh; grated
2 T Oil
2/3 c Yogurt, plain
Lime slices; to garnish

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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