In a large bowl, mix 200 grams of thick curd, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of kasuri methi, 1 tablespoon of lemon juice, and salt to taste. Mix well to make a smooth marinade.
Cut 500 grams of boneless chicken or paneer into 2-inch cubes and add them to the marinade. Mix well, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours or overnight for better results.
Soak wooden skewers in water for 30 minutes to prevent burning. Preheat your grill or oven to 200°C.
Thread the marinated chicken or paneer pieces onto the skewers, leaving a small gap between each piece.
Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally and basting with melted butter or oil until the tikka kebabs are cooked through and slightly charred.
Serve hot with mint chutney, onion rings, and lemon wedges.