1. Wash chicken, pat dry with absorbent kitchen paper and cut into 2 cm (3/4 in) cubes.

2. Thread onto short skewers.

3. Put skewered chicken into a shallow non-metal dish.

4. In a small bowl, mix together yogurt, ginger, garlic, chilli powder, coriander, salt, lime juice and oil.

5. Pour over skewed chicken and turn to coat completely in marinade.

6. Cover and leave in a cool place for 6 hours or overnight to allow chicken to absorb flavours.

7. Heat grill.

8. Place skewered chicken on grill rack and cook for 5-7 minutes, turning skewers and basting occasionally with any remaining marinade, until cooked through.

Serve hot, garnished with lime slices.

Serves 4.