Grind together mint leaves, coriander leaves, green chillies, ginger, garlic, cumin seeds, yogurt, oil, lemon juice,sugar and salt. (Adding malai / heavy cream is optional)
Make a thick paste and apply all over the chicken and marinate for at least 30 minutes. ( Overnight preferred )
Thread them into skewers.
Grill / Griddle Pan Method
Heat the pan (medium high heat preferred) with little oil.
Place the skewers and cook the chicken for about 8-10 minutes turning a few times to cook all sides.
Chicken will release water as it cooks, grill pan has raised ridges which will drain the liquid whereas a griddle pan has a smooth surface and chicken juice tend to make it little messy. Add and few drops of oil as it cooks.
Once it browns a bit on all sides, remove and serve!
For smoky flavor and charred finish, hold over open flame for few minutes placing the chicken kebab over a wire grill.
Two piece Broiler pan works best for kebabs as it can collect all the liquid that drips when cooking. If you can't fine one then use a oven proof tray, place a cooling rack on top lined with foil, make holes for the liquid to drain.
Place the skewers on the tray, brushing with little oil / butter and keep in the middle rack of the oven. Bake for a total of 40 minutes turning once mid way.
When done, turn the setting to broil, move the tray to the top rack of the oven and broil for 5 minutes or until you see blackened marks.
Remove and serve hot with raw onions and lemon wedges.