Clean and wash 250 grams of button mushrooms. Pat them dry and keep 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 kasuri methi, 1 tablespoon gram flour (besan), salt to taste, and 1 tablespoon of oil. Mix well to form a smooth marinade.
Add the mushrooms to the marinade and mix gently, ensuring that the mushrooms are well coated. Cover and refrigerate for at least 30 minutes to 1 hour.
Preheat your oven to 200°C or preheat a grill pan on medium heat.
Thread the marinated mushrooms onto skewers, leaving some space between each mushroom.
If using an oven, place the skewers on a baking tray lined with aluminum foil and bake for 15-20 minutes, turning the skewers halfway through the cooking time. If using a grill pan, cook the mushrooms for 3-4 minutes on each side until they are cooked through and have a slightly charred appearance.
Once cooked, remove the mushrooms from the skewers and serve hot with mint chutney and lemon wedges.