In a bowl, mix 500 grams of boneless chicken pieces with 1 teaspoon ginger-garlic paste, 1 teaspoon green chili paste, and salt to taste. Marinate for 30 minutes.
In another bowl, mix 200 grams of hung curd, 100 grams of fresh cream, 1 teaspoon garam masala, 1/2 teaspoon white pepper powder, 1/2 teaspoon cardamom powder, and salt to taste.
Add the marinated chicken pieces to the curd mixture and mix well. Refrigerate for at least 2 hours.
Preheat the oven to 200°C or a grill to medium-high heat.
Skewer the marinated chicken pieces onto metal or pre-soaked 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 and basting with melted butter or oil, until the chicken is cooked through and slightly charred.
Serve hot with mint chutney and lemon wedges.