In a bowl, mix 200 grams of hung curd, 2 tablespoons of achaar masala (pickle spice mix), 1 tablespoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 tablespoon of mustard oil, and salt to taste. Mix well to make a marinade.

Clean and cut 500 grams of boneless chicken into 2-inch cubes. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight for better results.

Preheat the oven to 200°C. Skewer the marinated chicken pieces onto metal or wooden skewers, leaving some space between each piece.

Place the skewers on a baking tray lined with aluminum foil. Bake the chicken in the preheated oven for 20-25 minutes, turning the skewers occasionally for even cooking.

Once the chicken is cooked and slightly charred, remove from the oven and let it rest for a few minutes.

Serve hot with mint chutney and onion rings.