Soak 200 grams of soya chunks in hot water for 20 minutes. After they have softened, squeeze out the excess water and set aside.
In a mixing bowl, add 200 grams of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon kasuri methi, salt to taste, and 2 tablespoons of mustard oil. Mix well to form a smooth marinade.
Add the soaked soya chunks to the marinade and mix well, ensuring that each chunk is coated evenly. Cover and refrigerate for at least 2 hours or overnight for better results.
Preheat a grill or oven to 180°C. Skewer the marinated soya chunks onto metal or pre-soaked wooden skewers, leaving some space between each chunk.
Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally, until the soya chunks are cooked through and have a slightly charred appearance.
Remove the soya tikka from the skewers and serve hot with mint chutney and lemon wedges.