Kebabs are a huge favourite throughout India; you will find them everywhere and in many guises. This murgh hariyali version is deep and flavourful, with the herbs adding an amazing freshness. We serve these pretty little bites with drinks before dinner, with a little tangle of seasoned red onion slices drizzled with lemon juice and some Tangy Herb Chutney. Typically, the little chunks would be taken off the skewers, but you can also cut the chicken into strips and serve them on small skewers; they look dramatic in little shot glasses with some chutney spooned into the bottom. These kebabs also work really well on the barbecue when a hot, sunny day beckons you outdoors, or they make delicious wraps with chutney and sour cream. Basically, they can work at almost any occasion.