Gather the ingredients.
Soak the almonds in hot water for 10 minutes to loosen the skins.
Press each almond between your thumb and index finger so the skin splits and can be removed.
In a food processor, mix the almonds, coriander, onion, ginger, and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.
In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.
Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.
When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney, thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).
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