Dhaniya chicken kabab (coriander chicken kabab)

Ingredients

• Chicken Breast Fillet Boneless/Skinless - cut into 1 inch cubes
• Garlic - 1 clove (grated)
• Ginger - 1/2 inch piece (grated)
• Yogurt - 2 tablespoons (or use light sour cream)
• Chili powder - 1/2 teaspoon
• Dhaniya powder - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• salt
• Coriander - handful (chopped)
• Juice of 1 lime
• Oil - 1 teaspoon

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Preparation

• For the Marinade, combine the ginger, garlic, yogurt, chili powder, dhaniya powder, turmeric powder, and salt.
• Add chopped coriander to the marinade.
  
• Add cubed chicken breast to the marinade. Add the juice of half a lime. Reserve the other half for later use. Cover the marinade and refrigerate for half hour or more.
• Heat a grill pan on high heat, wait about 5 minutes, should be steaming hot! Remove marinade from the refrigerator and coat the chicken with oil. Place the chicken on the grill and allow the chicken to cook for 3-4 minutes on each side, until the center is white.
  
• Dark brown lines should form on the chicken. Check the center to make sure the chicken is fully cooked. Squeeze the other half of the lime on the chicken. Serve hot!

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