In a grinder, add green chilies and 3 tbsp of yogurt and grind into a paste. Then add mint and coriander and blend into paste.
Now transfer this into a big mixing bowl and add the remaining yogurt, cream, ginger paste, garlic paste, green color, salt, cumin powder, coriander powder and desiccated coconut. Mix well.
Add this marinade to the chicken pieces. Mix, cover and refrigerate for at least 2 hours.
Now cook in a frying pan in little oil.
When the chicken pieces are 100% cooked, take them out of the pan and thread on to the skewers, threading bell peppers on both ends.
Grill them on a griller or a tawa to give a charred effect.