Chicken Tikka Masala

• 1.5 lbs. chicken thighs or breast, boned & skinned
• Salt to taste
• 1 tsp. chili powder
• 1 tsp. coriander seeds, ground
• 2 Tbsp. lime juice
• 2 garlic cloves, skinned, crushed, and minced
• 2 Tbsp. tomato paste
• 1" ginger, minced
• 1 jalapeño, seeded and minced
• 2 Tbsp. vegetable oil
• 0.67 cup plain yoghurt
• Lime slices to garnish

In a medium glass bowl, mix together yoghurt, tomato paste, ginger, garlic, chili powder, coriander, salt, jalapeño, lime juice, and oil. Cut the chicken into 0.75" cubes and place them in the bowl, mixing everything so the chicken is all covered. Cover the bowl and refrigerate it for 6 hours, or overnight, to allow the chicken to absorb flavors.

Soak a few skewers for a half hour so they don't burst into flame when you're cooking.

Thread the chicken pieces onto the skewers and place them in a shallow non-metal dish.

Pre-heat your grill or broiler.

Place the skewered chicken on the grill rack or under the broiler and cook 5–7 minutes, turning the skewers and basting occasionally with any remaining marinade.

Serve hot with rice or naan and salad, garnished with lime slices.