In a bowl, whisk together the yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, ground cumin, ground coriander, paprika, garam masala, red chili powder, turmeric, salt, and black pepper until smooth.

Marinate chicken

Add the chicken cubes to the marinade, toss to coat thoroughly so every piece is covered. Cover and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, marinate overnight up to 12 hours. If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Skewers & Cooking

Preheat oven or grill

Preheat a broiler/grill or oven to high (about 240–260°C / 465–500°F). If you have a convection or pizza stone, position the rack near the top for broiling. If using a charcoal/ gas grill, heat to medium-high.

Assemble kebabs

Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and chicken cooks evenly. Arrange skewers on a foil-lined baking sheet or on the grill.

Cook

If broiling/oven: place the baking sheet under the preheated broiler about 6–8 inches from the heat source. Cook for 8–10 minutes, then baste with melted butter or oil and turn skewers. Cook another 6–8 minutes until chicken is cooked through and slightly charred at edges (internal temperature 74°C / 165°F). If grilling: cook for 8–10 minutes per side, turning once or twice, until lightly charred and cooked through.

Rest & garnish

Remove skewers from heat and let rest 3–5 minutes. Brush lightly with remaining melted butter or oil and sprinkle with chopped cilantro before serving.

Garden Salad (side)

In a bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with olive oil, squeeze lemon wedges over the salad, season with salt and pepper, and toss gently just before serving.

Accompaniments (optional)

Serve kebabs with small bowls of plain yogurt or raita and mint chutney on the side. Offer extra lemon wedges for squeezing over the chicken.