1-Step 1: Prepare the Chicken Start by cutting your boneless chicken into uniform 1 to 1 ½ inch pieces. Consistent sizing ensures even cooking throughout all the skewers. After cutting, pat the chicken pieces dry with paper towels to remove excess moisture this step is crucial because wet chicken won’t absorb the marinade properly and may steam instead of char during cooking.

2-Step 2: First Marination In a large mixing bowl, combine the chicken pieces with the dry spices: salt, Kashmiri red chili powder, turmeric, roasted cumin powder, ground coriander powder, garam masala, chaat masala (or amchur substitute), black pepper, and kasuri methi. Add the lemon juice and mix thoroughly to coat every piece evenly. This first layer of seasoning penetrates deeply into the meat. Let this mixture rest for 10-15 minutes at room temperature to allow the spices to begin their flavor infusion.

3-Step 3: Second Marination Add the ginger garlic paste, mustard oil, and Greek yogurt to the spiced chicken. Using your hands or a spoon, mix everything together until a thick, creamy marinade completely coats each piece of chicken. The yogurt provides the tenderizing enzymes while the oil helps the spices adhere and promotes better charring. Cover the bowl and refrigerate for 8 to 48 hours for optimal flavor development. If you’re short on time, a minimum of 20 minutes will work, but longer marination produces significantly better results.

4-Step 4: Prepare Skewers and Vegetables While the chicken marinates, prepare your skewers. If using bamboo skewers, soak them in water for 30 minutes before cooking to prevent burning metal skewers are preferred and don’t require soaking. If adding vegetables, combine the diced bell peppers and separated onion layers with the marinated chicken, tossing gently to coat them in the spices as well.

5-Step 5: Thread the Skewers Thread the chicken pieces onto your skewers, alternating with bell peppers and onions if using. Leave small gaps between each piece to ensure even heat circulation. Don’t pack the ingredients too tightly, as this can lead to uneven cooking.

6-Step 6: Oven Baking Method Preheat your oven to 240°C (460°F). Line a baking tray with aluminum foil for easy cleanup. Arrange the skewers on the prepared tray, ensuring they don’t touch each other. Bake for 9 minutes, then turn the skewers over and bake for another 9-10 minutes until the chicken is fully cooked with no pink remaining inside. For that authentic charred appearance, switch to broil mode for 2 minutes at the end watch carefully to prevent burning.

7-Step 7: The Smoking Technique For an authentic smoky flavor that mimics traditional tandoor cooking, try this smoking technique. Place your cooked chicken skewers on a tray with a small steel bowl in the center. Heat a piece of wood coal until it’s glowing red hot, then carefully place it in the bowl. Pour 1 teaspoon of ghee over the hot coal this creates instant smoke. Immediately cover the entire tray with foil or a lid and let it sit for 3-5 minutes. The smoke infuses into the chicken, replicating that restaurant-style tandoor flavor.

8-Final Step: Serve Brush the cooked skewers with 1 to 2 tablespoons of melted butter for a glossy finish and enhanced flavor. Serve hot with mint chutney, onion rings, and lemon wedges.