In a mixing bowl, add 200 grams of hung curd, 2 tablespoons of finely chopped coriander leaves, 2 tablespoons of finely chopped mint leaves, 1 tablespoon of ginger-garlic paste, 1 finely chopped green chili, 1 teaspoon of chaat masala, 1/2 teaspoon of garam masala, 1/2 teaspoon of black pepper powder, and salt to taste. Mix well to prepare the marinade.

Cut 500 grams of boneless chicken into 2-inch cubes and add them to the marinade. Mix well, ensuring that the chicken pieces are well coated. 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 pre-soaked wooden skewers, leaving some space between each piece.

Place the skewers on a baking tray lined with aluminum foil and brush the chicken pieces with some oil.

Bake the kebabs in the preheated oven for 20-25 minutes, turning the skewers halfway through and basting with oil as needed, until the chicken is cooked through and slightly charred.

Remove the kebabs from the oven and let them rest for a few minutes before serving with mint chutney and lemon wedges.