In a blender, add 100 grams of fresh coriander leaves, 50 grams of fresh mint leaves, 2-3 green chilies, 1 tablespoon ginger-garlic paste, 1 tablespoon lemon juice, and salt to taste. Blend into a smooth paste.
In a large mixing bowl, add 500 grams of boneless chicken pieces (cut into 1-inch cubes) and the prepared green paste. Mix well, ensuring the chicken pieces are well coated.
Add 100 grams of hung curd, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, and 1 tablespoon oil to the chicken mixture. Mix well and marinate for at least 2 hours, preferably overnight, in the refrigerator.
Preheat a grill or oven to 200°C. Skewer the marinated chicken pieces onto metal or wooden skewers, leaving some space between each piece.
Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Serve hot with mint chutney and lemon wedges.