In a bowl, mix 200 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of black pepper powder, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of lemon juice, and salt to taste. Mix well to make a marinade.
Clean and cut 1 kg of chicken into medium-sized pieces. Add the chicken pieces to the marinade and mix well. Refrigerate for at least 2 hours or overnight for better results.
Preheat your oven to 200°C. Skewer the marinated chicken pieces onto metal skewers or wooden skewers soaked in water.
Place the skewers on a baking tray lined with aluminum foil. Brush the chicken with oil and cook in the preheated oven for 20-25 minutes, turning the skewers occasionally and basting with oil until the chicken is cooked through and slightly charred.
Alternatively, you can grill the chicken on a barbecue or stovetop grill pan, turning and basting with oil until cooked and slightly charred.
Once cooked, remove the chicken from the skewers and serve hot with mint chutney and onion rings.