Remove skin and discard. Cut chicken into 2- by 2-inch (5- by 5-centimetre) pieces and place in a wide shallow bowl. (In the Subcontinent, where the chickens tend to be free-range and well exercised, the chicken pieces are beaten with the flat of a knife to soften them.)

Mix up the marinade in a small bowl, whisking the garlic, greens, pepper, salt, and oil into the yogurt. Pour over the chicken and stir. Set aside in a cool place, covered, to marinate for 1 to 2 hours, whatever is most convenient.

Turn pieces after 30 minutes. Preheat a gas or charcoal grill, or the broiler in your oven. Slide chicken pieces onto metal skewers; do not crowd them together. (If you are grilling but don’t have skewers, place chicken pieces on a lightly oiled metal mesh rack.)

To grill: Place skewers (or metal rack) on a rack about 5 to 6 inches above the coals or flame. To broil: Place skewers (or chicken pieces) on the lightly oiled rack of a roasting pan. Place the pan about 5 to 7 inches (15 to 18 centimetres) below the broiler element and leave the oven door propped open.

The chicken will need eight to ten minutes on each side; turn skewers or chicken pieces over partway and baste them occasionally with a little marinade.

Cook until cooked right through. Serve on skewers, or else slide off and serve chicken pieces mounded on a platter. Squeeze on a little lime or lemon juice just before serving.