Chicken Tikka

• 1 1/2 pound chicken breasts boned & skinned
• 1 x salt to taste
• 1 teaspoon chili powder
• 1 teaspoon coriander seeds ground
• 2 tablespoons lime juice
• 2 each garlic cloves crushed
• 1 x ginger fresh, grated
• 2 tablespoons vegetable oil
• 23 cups yogurt, plain plain
• 1 x limes to garnish, slices

1. Rinse chicken, pat dry with paper towels and cut into 3/4 inch cubes.
2. Thread onto short skewers.
3. Put skewered chicken into a shallow non-metal dish.
4. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil.
5. Pour over skewered chicken and turn to coat completely in marinade.
6. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
7. Heat grill.
8. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade.
9. Serve hot, garnished with lime slices.

chicken breasts, salt, chili powder, coriander seeds ground, lime juice, garlic, ginger, vegetable oil, yogurt

Taken from recipeland.com/recipe/v/chicken-tikka-551 (may not work)