Put the chicken on a board and, using a meat mallet, pound gently to flatten.
To make a paste, put the pomegranate seeds, mint, curry, and coriander leaves and the chillies in a small blender and process to a smooth paste.
Put the ginger and garlic pastes, pomegranate paste, yoghurt, onion, ginger, chilli powder, ground dried fenugreek, lemon juice and oil in a large shallow dish and mix together.
Add the chicken pieces and rub the mixture evenly over to coat. Cover and allow to marinate in the refrigerator for about 4 hours.
Prepare a charcoal grill for moderate heat, or preheat the oven to 190”C / 375“F / Gas Mark 5. Thread the chicken pieces onto several metal skewers.
Roast over a moderately hot charcoal grill or in the oven, for 6-7 minutes, or until half done.
Remove the skewers from the heat and hang them up for about 2-3 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish, baste with melted butter, and roast again on the grill or in the oven for a further 2-3 minutes, or until cooked.
Transfer the chicken to a plate and serve hot.