1 1/2 lb chicken breast; boned & skinned
1 salt; to taste
1 teaspoon chile powder
1 teaspoon coriander seeds, ground
2 tablespoon lime juice
2 garlic cloves, crushed
1 ginger, fresh; grated
2 tablespoon oil
2/3 cup yogurt, plain
1 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-****l 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 **** 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.