In a large mixing bowl, add 1 kg of chicken pieces (preferably with bone) and make deep slits on them to ensure the marinade penetrates well.
In another bowl, mix 250 grams of thick yogurt, 100 grams of fresh cream, 2 tablespoons of ginger-garlic paste, 1 tablespoon of kasuri methi (dried fenugreek leaves), 1 teaspoon of garam masala, 1 teaspoon of black pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and salt to taste.
Pour the marinade over the chicken pieces and mix well, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for better results.
Preheat your oven or grill to 200°C. Skewer the marinated chicken pieces onto metal skewers or wooden skewers (soaked in water for 30 minutes to prevent burning).
Place the skewers on a baking tray lined with aluminum foil and grill the chicken for 25-30 minutes, turning occasionally and basting with melted butter or oil, until the chicken is cooked through and has a nice golden-brown color.
Once cooked, remove the chicken from the skewers and serve hot with mint chutney, onion rings, and lemon wedges.