Trim the excess fat from chicken pieces, if required.
Prepare the marinade
To a small blender jar, add all the ingredients listed under marinade: cilantro, mint leaves, cumin powder, coriander powder, Kashmiri red chilli powder, garam masala, kasuri methi, turmeric powder, salt, garlic, ginger, Serrano pepper, whole peppercorns, plain yogurt, lemon juice. Blend to a smooth paste. [Do not add any water to the marinade. It should be thick, but dropping consistency so that it will coat the chicken pieces well.].
Marinate the chicken pieces
Transfer the marinade to the bowl with chicken pieces. Coat the chicken pieces with the marinade. Make sure the chicken pieces are fully coated with the marinade. Cover and chill for at least an hour. Marinate longer for better results.
Cooking green chutney chicken
Heat oil in a skillet over medium heat.
Take out the chicken pieces from the marinade.
Shake off excess marinade. Place them onto the skillet.
Repeat with the rest. Do not overcrowd the skillet; do it in batches.
Cook on each side until browned and cooked through. About 5-7 minutes on each side or until the
the internal temperature reaches 165 degrees Fahrenheit.
Repeat with the rest. Drizzle more oil if required. Discard any remaining marinade.