In a large bowl, mix 200 grams of hung curd, 1 tablespoon of ginger-garlic paste, 1 teaspoon of garam masala, 1 teaspoon of black pepper powder, 1 teaspoon of kasuri methi, and salt to taste. Mix well to make a smooth marinade.
Add 500 grams of boneless chicken or paneer cubes to the marinade and mix well, ensuring that each piece is well coated. Cover and refrigerate for at least 2 hours or overnight for better results.
Preheat a grill or oven to 200°C. Skewer the marinated chicken or paneer pieces onto metal or wooden skewers, leaving some space between each piece.
Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally, until the chicken or paneer is cooked through and has a slightly charred appearance.
In a separate bowl, mix 100 grams of fresh cream, 2 tablespoons of mayonnaise, 1 tablespoon of grated cheese, and 1 tablespoon of chopped coriander leaves to make the Afghani sauce.
Once the tikka is cooked, remove from the skewers and serve hot with the Afghani sauce and a side of mint chutney.