Take 500 grams of boneless fish (preferably salmon or tilapia) and cut it into 2-inch cubes. Pat dry the fish pieces with a paper towel to remove excess moisture.

In a mixing bowl, add 200 grams of thick curd, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 tablespoon lemon juice, and salt to taste. Mix well to make a smooth marinade.

Add the fish pieces to the marinade and mix gently, ensuring that each piece is well coated. Cover the bowl and refrigerate for at least 2 hours or overnight for the best results.

Preheat a grill or oven to 200°C. Skewer the marinated fish 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 fish is cooked through and slightly charred on the edges.

Remove the fish tikka from the skewers and serve hot with mint chutney and lemon wedges.