Pan grilled turmeric chili chicken

Turmeric chili chicken recipe
These can be marinated a day before and grilled on your stove-top pan before the guests arrive. You may use boneless or boned chicken. I prefer boned chicken, as they are more flavorful. 

Makes about 6 servings
2 lb chicken, boned or boneless, cut into 2-inch pieces
8 to 10 whole green chilies
1 whole onion cut into chunks
1 Tbsp. oil
Metal skewers
Stovetop grilling pan, preferably cast-iron
For the marinade:
1 cup plain yogurt
1 tsp. lime juice
½ tsp.  ginger paste
½ tsp. garlic paste
2 green chilies
Salt and pepper to taste
1 tsp. oil
Grind the marinating ingredients into a paste. Add the chicken and marinade into a Ziploc bag, mix well and set in in the fridge overnight.
When you are ready to grill, poke the chicken, whole chilies and onions into skewers. 
Heat the pan on high, brush some oil on the prepped skewers and cook on high for a few minutes to sear all the sides of the skewers evenly. 
Lower the heat and cook covered for 8 to 10 minutes turning at regular intervals. You may sprinkle a few drops of water to the pan to keep the chicken moist. Serve hot.