Wash and peel 500 grams of baby potatoes. Boil them in water until they are partially cooked but still firm. Drain the water and let the potatoes cool.
In a mixing bowl, add 200 grams of thick curd, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon kasuri methi, 1 tablespoon lemon juice, and salt to taste. Mix well to prepare the marinade.
Make small slits in the partially cooked potatoes and coat them well with the prepared marinade. Let them marinate for at least 30 minutes.
Preheat the oven to 200°C. Skewer the marinated potatoes onto metal skewers or soaked wooden skewers.
Place the skewers on a baking tray lined with aluminum foil. Bake the potatoes in the preheated oven for 20-25 minutes, turning them occasionally to ensure even cooking.
Once the potatoes are cooked and have a slightly charred appearance, remove them from the oven. Brush them with melted butter or oil.
Serve the Tandoori Aloo hot with mint chutney and lemon wedges.