In a medium bowl combine yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, ground cumin, ground coriander, garam masala, paprika, Kashmiri red chili powder, salt, black pepper, turmeric, and crushed fenugreek leaves. Whisk until smooth and evenly combined.

Marinate chicken

Add the chicken pieces to the bowl and toss thoroughly so each piece is well coated. Cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor and tenderness.

Skewers & Finish

Prepare skewers & oven or grill

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat the broiler/oven to high (500°F / 260°C) with the rack 6–8 inches from heat, or preheat a grill to medium-high with an oiled grate.

Thread chicken

Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and edges char evenly. Lightly brush the chicken with the 2 tbs neutral oil or ghee.

Cook

Broiler method: Place skewers on a foil-lined baking tray or on a broiler-safe rack. Broil 6–8 minutes on the first side until edges begin to char, then flip and broil another 4–6 minutes until cooked through (internal temp 165°F / 74°C) and nicely browned. Grill method: Place skewers on the hot grill, cook 3–4 minutes per side, turning to char evenly, total about 8–10 minutes depending on heat and piece size. For a smokier flavor, add a small piece of soaked wood or use a smoking box if grilling.

Rest & garnish

Remove skewers from heat and let rest 3–5 minutes. Squeeze lemon wedges over the chicken, sprinkle chopped cilantro and optional sliced red onion. Serve hot with mint chutney or other dipping sauces.