Combine 2/3 cup yoghurt, garlic, ginger, curry powder, cumin, garam masala, tumeric and a pinch of salt in a bowl. Add chicken and toss to coat. Cover, chill for 2 hrs

Preheat a bbq grill or chargrill pan over med heat. Spray with oil, cook chicken for 15-20 mins, turning occasionally until cooked through. Serve chicken with rice and remaining yoghurt. Garnish with coriandet and lime wedges.