Directions

• Prepare the Chicken:
  Clean and cut the chicken into bite-sized cubes. Pat dry with a paper towel to remove excess moisture.
• First Marinade:
  In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, oil, gram flour, and salt.
  Add the chicken cubes to the marinade and mix well to coat all pieces evenly. Let the chicken marinate for at least 30 minutes (you can marinate it for up to 2 hours for more flavor).
• Make the Green Marinade:
  In a blender or food processor, blend together coriander leaves, mint leaves, green chilies, lemon juice, cumin powder, garam masala, ginger-garlic paste, yogurt, oil, and salt until smooth. You can add a little water if needed to make a smooth paste.
• Combine the Marinades:
  After the chicken has marinated for the first time, add the green marinade and mix well.
  Coat each piece of chicken thoroughly with the green paste.
  Let the chicken marinate in this green mixture for at least 30 minutes (or up to 2 hours for more intense flavor).
• Grill the Chicken:
  Preheat your grill or oven to medium-high heat.
  Thread the chicken pieces onto skewers, ensuring they’re not overcrowded.
  Grill the chicken for 15-20 minutes or until the chicken is cooked through and slightly charred. You can baste it with a bit of oil or butter to keep it moist while grilling.
• Serve:
  Remove the chicken from the skewers and arrange it on a serving platter.
  Serve hot with naan or rice, accompanied by mint chutney and lemon wedges.