1 1/2 lb Chicken breast; boned &
-skinned
Salt; to taste
1 ts Chile powder
1 ts Coriander seeds, ground
2 tb Lime juice
2    Garlic cloves, crushed
Ginger, fresh; grated
2 tb 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.