Place the yogurt, garlic, ginger, cumin, coriander, Capsicum, chopped green herbs, Kissan spread and lime juice in a blender and blend fairly smooth.
Cut the chicken and place in a large mixing bowl. Pour the spice mixture. Cover with plastic wrap and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
When to cook, preheat the grill to medium-high and thread the chicken pieces onto 8 bamboo skewers. Cook over a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned. Remove and serve immediately with lime & salad