1 1/2 lb chicken breast, boned and skinned
2/3 cup plain yogurt
1 tablespoon peeled, chopped fresh ginger
2 garlic cloves, crushed
2 tablespoons lemon juice
1 tablespoon coriander seeds, ground
1 teaspoon chile powder
2 tablespoons vegetable oil
salt and freshly ground pepper
lemon wedges for 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 dish.

Mix together all the ingredients in a large bowl and make a paste. Pour over skewered chicken and turn to coat completely in marinate. Cover and refrigerate for at least 5 hours.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewer.

Serve hot garnished with lemon wedges.

Submitted by: Vikas Khanna