INGREDIENTS 8 green chillies 1 tbsp :     fresh coriander, chopped 6 mint leaves 2 tbsp :     lemon juice 1 tsp :     ginger-garlic paste 1 tbsp :     raw papaya paste 1 tbsp :     cream 500g :     boneless chicken, cut into 5cm cubes salt PREPARATION 1. Grind together green chillies, coriander and mint with lemon juice to make a smooth paste. 2. Mix in ginger-garlic paste, papaya paste and cream. Season to taste then marinate chicken for at least an hour and a half. 3. Preheat oven to 180°C. Skewer chicken and cook for 30-35 minutes. Serve hot with mint chutney.