2 large chicken breasts, well chilled
1/2 cup plain Greek yogurt
2 limes, juiced
4 cloves garlic, minced
1/2 cup onions, finely chopped
2 inches fresh ginger root, peeled and grated
1/2 teaspoon salt
1 tablespoon garam masala
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
Sliced chicken breast into thin strips. Place the chicken strips in a large, sealable plastic bag.
Place yogurt, lime juice, onions, grated ginger root and spices in a blender and blend until smooth.
Add pureed to the plastic bag with chicken. Close the bag and mix well to coat all pieces. Place in refrigerator and allow chicken to marinate at least four hours or overnight, turning several times.
Preheat broiler and brush a broiler pan lightly with oil.
Thread chicken strips onto metal skewers, using two strips per skewer. (If using wooden skewers, soak them in water for 3o minutes.)
Broil chicken skewers about 4 inches from heat, turning over once, until lightly browned in spots and just until cooked through, 6 to 8 minutes total.
Transfer cooked skewers to a large platter and cover loosely with foil to keep warm.
Remove chicken from skewers and serve warm or at room temperature.
Serve with jasmine rice and mango chutney and mint raita, if desired.