Recipe(tried): Cindy: I have posted in this site several recipes of PASTELES,

CHCKEN TIKKA

1 1/2 lb skinless, boneless chicken breasts
2/3 cup yogurt
1 (1-inch) piece gingerroot, peeled and grated
2 garlic cloves, crushed
1 teaspoon chile powder
1 tablespoon ground coriander
salt to taste
2 tablespoons lime juice
2 tablespoons vegetable oil
lime slices (to garnish)

Rinse chicken, pat dry with paper towels and cut into 3/4-inch cubes. Thread onto short skewers. Put skewered chicken in a non metal dish.

In a small bowl mix together remaining ingredients. Pour over chicken and turn skewers to coat chicken completely with marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

TO COOK:
Heat grill.

Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade.

Serve hot garnished with lime slices.

Servings: 4
Source: The Book of Curries and Indian Foods by Linda Fraser

*Heat marinade in a small saucepan and boil for 2-3 minutes before using to baste chicken.