Clean, cut and dry your chicken cubes using kitchen towels. The marinade works best if the chicken is dried thoroughly from any moisture. Add half of the salt, half the lemon juice, half the ginger/garlic pastes and the red chilli powder. Mix well and refrigerate for an hour.

Grind the green chilies with the coriander. Do not use any water for grinding; you can use the remaining lemon juice to grind to a paste. Add this paste to all the remaining ingredients. Mix well. Add the marinated chicken into the mixture, combine well and refrigerate again for 30 min

Thread the chicken pieces on skewers (if you're using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).