Clean and pat dry the chicken pieces thoroughly to ensure the marinade adheres well.

In a large bowl, whisk together yoghurt, lemon juice, ginger paste, garlic paste, chilli powder, cumin powder, coriander powder, garam masala, turmeric, salt, mustard oil, and green chilli.

Add the chicken pieces and coat evenly in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavour.

Preheat a grill or oven to 220°C. Line a tray with foil and place a wire rack on top.

Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.

Grill for 15 minutes, turning halfway through. Baste with melted butter and continue grilling for another 8–10 minutes until the edges are slightly charred and the chicken is cooked through.

Rest for 5 minutes before serving hot with mint chutney, sliced onions, and lemon wedges.