Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat. Moisture is a kebab killer.
Add the ingredients listed under first marinade. Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap and refrigerate for 30 minutes.
To prepare the yogurt marinade just mix everything listed under second marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the lime juice to make the ginger garlic paste to control the moisture in the kebabs.
Add the marinated chicken pieces to the second marinade. Cover and refrigerate for 45 mins to 1 hour.
Generously grease metal skewers (you can use wooden skewers, but make sure to soak them for at least 12 hours).
Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers).
Broil on high for 10 minutes, then flip and broil for 3-4 minutes on the other side. If you don't have a broiler, preheat oven to the highest possible temperature.
Serve hot with green chutney.