In a large bowl, mix 200 grams of hung curd, 100 grams of fresh cream, 1 tablespoon of ginger-garlic paste, 1 teaspoon of green chili paste, 1 teaspoon of garam masala, 1/2 teaspoon of white pepper powder, 1 tablespoon of lemon juice, and salt to taste. Mix well to form a smooth marinade.
Clean and cut 500 grams of boneless chicken into 1.5-inch cubes. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven or grill to 200°C. Skewer the marinated chicken pieces onto metal or pre-soaked wooden skewers, leaving some space between each piece.
Place the skewers on a baking tray lined with aluminum foil. Cook the chicken in the preheated oven or grill for 15-20 minutes, turning the skewers occasionally to ensure even cooking. Baste with melted butter or oil during the cooking process to keep the chicken moist.
Once the chicken is cooked and has a light golden color, remove from the oven or grill. Serve hot with mint chutney and lemon wedges.