Toast cumin and coriander seeds.

Puree cumin seeds, coriander seeds, yogurt, garlic, ginger, vegetable oil, lime juice, salt, turmeric, garam masala, black pepper, and cayenne in a blender until spices are well ground.

Place chicken in a large bowl or sealable plastic bags.

Add the yogurt mixture to the chicken, ensuring it's well coated.

Marinate chicken, covered and chilled, for at least 4 hours (turning occasionally if using bags).

Soak wooden skewers in water for 30 minutes.

Bring marinated chicken to room temperature.

Preheat broiler and brush a broiler pan lightly with oil.

Divide chicken among the soaked skewers, about 5 cubes per skewer, leaving a small space between each.

Arrange skewers on the prepared broiler pan.

Broil chicken about 4 inches from heat, turning over once, until browned and cooked through, approximately 9-12 minutes.

Transfer cooked skewers to a platter and cover loosely with foil to keep warm if desired.

Broil remaining chicken skewers in the same manner.

Remove chicken from skewers and serve warm or at room temperature.

Garnish with lime wedges.

Serve with mango and red pepper chutney and mint raita.