1 cup(20 grams)fresh coriander leaves (washed and cleaned)
1 cup(10 grams)fresh mint leaves(washed and cleaned)
4-5piecesgreen chilies(mild or spicy is your preference)
1tsproasted crushed coriander seeds
Cut the chicken in cubes of about 3-4 cm size. Keep the cubes similar in size so they cook evenly. Keep aside.
To make the marinade, add the coriander, mint leaves, green chilies, yogurt, salt, lime juice and roasted crushed coriander seeds into a blender jar and make a smooth paste. (you can also use a stick blender for this purpose).
Pour the marinade over the chicken and coat the chicken pieces very well with it. Cover and leave to marinate in the fridge preferably for overnight or at least for 3-4 hours.
Take the marinated chicken out of the fridge an hour before you plan to cook it.
Insert 3 chicken pieces into each skewer. Leave some space between each chicken piece. Once all the skewers are prepared, move on to the next step.
Put a pan (skillet) on medium high heat and add a tablespoon of oil into it. Once hot, place 3-4 skewers into the pan. After placing, do not move the skewers for the next 3-4 minutes to let it develop a nice crust.
Once you see dark brown spots on one side, flip to the other side and let it cook without moving for another 3-4 minutes. (If the skillet becomes too hot, reduce the heat.)
Turn to the narrow side, using a tong and cook for another minute or two. Once your chicken has developed some brown spots on all sides, it's done. (See notes below)