In a bowl, mix 200 grams of boneless chicken pieces (cut into small cubes) with 100 grams of thick curd, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, salt to taste, and 1 tablespoon oil. Marinate for at least 30 minutes or overnight for better results.
Preheat a grill or tawa on medium heat. Skewer the marinated chicken pieces onto metal or wooden skewers (soaked in water for 30 minutes to prevent burning) and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
In a small bowl, mix together 4 tablespoons of mayonnaise and 2 tablespoons of tomato ketchup to make the burger sauce.
Slice 4 burger buns in half and lightly toast them on the grill or tawa.
Assemble the burger by spreading the sauce on the bottom half of the bun, placing a layer of lettuce leaves, followed by the cooked tikka chicken pieces, sliced onions, tomatoes, and cucumber. Spread more sauce on the top half of the bun and place it on top of the assembled ingredients.