In a large mixing bowl, add 500 grams of boneless chicken pieces (cut into 1.5-inch cubes) and 200 grams of thick yogurt. Mix well to coat the chicken evenly.
Add 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper powder, and salt to taste. Mix well to combine all the ingredients.
Add 2 tablespoons of finely chopped fresh coriander leaves and 1 tablespoon of lemon juice to the marinated chicken. Mix well and refrigerate for at least 2 hours or overnight for the best results.
Preheat a grill or oven to 200°C. Skewer the marinated chicken 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 is cooked through and slightly charred on the edges.
Remove the kebabs from the grill or oven and let them rest for a few minutes before serving with mint chutney and onion rings.