Stir coconut cream or possibly yogurt with cumin, garlic, chili spice, coriander and juice of one lemon. Marinate the chicken pieces in this mixture for at least four hours, turning frequently to the other side.
For the sauce, thoroughly stir together all ingredients except the mint. Leave to rest in a cool place.
Divide meat evenly among four skewers. Cook on charcoal grill or possibly a heated electric grill, brushing frequently with marinade and turning to the other side.
Heat sauce and pour in mint leaves. Serve separately.
Tip: Use creamy natural yogurt for an even finer result!
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