Step 1

Pat dry the chicken well with a paper towel or kitchen towel. Add the contents of 1st marinade( ginger garlic paste + red chilly powder + lemon juice + salt) to the chicken. Mix and keep aside for 10 minutes.

Step 2

Grind all the herbs (cilantro + garlic + onion + chilies) along with yogurt to a very smooth consistency. Transfer into a bowl. Add the spices except for the oil. Taste and adjust the salt and spices if needed.

Step 3

Pour it over the chicken, mix well. Pour oil and coat the chicken well. Cover and marinate for 4-8 hours. (If in a hurry 1 hour works fine too).

Step 4

Soak bamboo skewers in water for at least 30 minutes before using or else the sticks can burn.

Step 5

Apply little oil on the skewer and thread the chicken pieces. (You can place the skewers in a deep roasting pan so that the chicken does not touch the bottom of the pan).

Step 6

Brush with oil and broil it for about 30 minutes, 12-15 minutes on each side. Brush some additional oil when you turn the sides in between.

Step 7

Once the chicken is cooked, drizzle with some additional butter. Serve with mint chutney or with mint yogurt dip.

Step 8

Add half bunch of mint leaves and a clove of garlic to a food processor and grind to a smooth paste with about 2 tablespoons of yogurt. Add another 1 cup of Chobani yogurt and give it one quick mix for a smooth texture. Add salt as needed. (do not overmix or else the yogurt will become watery)

Step 9

(Please check notes for additional cooking methods)