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Chicken Tikka: Yummy for Non-Vegetarians


1 1/2 lbs. 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 3/4.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.


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