Ingredients

• 1/2 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro
• 1 tablespoon fresh lemon juice
• 2 1/2 teaspoons minced fresh ginger
• 1 jalapeño chili, seeded, minced
• 2 tablespoons (or more) plain yogurt
• 1/2 cup plain yogurt
• 3 tablespoons tikka paste or mild curry paste (such as Patak's)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
• 24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
• Butter lettuce leaves
• 1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• 2 limes, cut into wedges

Instructions

1. Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
2. Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
3. Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.