Step 1

In a deep glass bowl, mix the marinade ingredients very well with a mixing spoon and add the chicken pieces in it. Cover with cling foil and keep in the refrigerator for a couple of hours, more if using breast meat (preferably upto 24 hours).

Step 2

Thread the chicken pieces onto skewers, shaking off the excess marinade.

Step 3

Cook on a hot grill, basting with oil or butter at regular intervals. Turn over and repeat. Remove when slightly charred (20-25 minutes)

Step 4

If cooking in the oven, place the chicken skewers on an aluminum foil lined baking dish and bake in the oven at 400 F for 1 hour. At the half an hour mark, turn over the skewers once. When done, brush with some oil or butter.

Step 5

Garnish with some chopped cilantro and serve hot with the cilantro-mint chutney and lemon wedges.

Step 6

Put the chutney ingredients in a blender and whizz to get a puree.