|
Ingredients
|
Quantity
|
|
Chicken breasts – boned and skinned
|
1 ½ pounds
|
|
Salt
|
to
taste
|
|
Chilli powder
|
1 tsp
|
|
Coriander seeds – ground
|
1 tsp
|
|
Lime juice
|
2 tbsp
|
|
Garlic cloves – crushed
|
2
|
|
Ginger – fresh, grated
|
|
|
Oil
|
2 tbsp
|
|
Yogurt – plain
|
2/3 cup
|
|
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, chilli
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 the grill. Place skewered chicken on grill rack and cook 5 to
7 minutes, turning skewers and basting occasionally with any remaining
marinade.
