Cut the boneless chicken into evenly sized cubes, approximately 1½ inches each. Try to keep the pieces similar in size so they cook at the same rate. Place the chicken in a large mixing bowl and pat away any excess moisture with kitchen paper if necessary. Avoid making the pieces too small, as they can dry out during grilling or baking.

Add the thick yoghurt to a separate mixing bowl. Whisk it gently until smooth, then add the lemon juice, ginger paste, garlic paste, and mustard oil. Mix everything together until well combined. The yoghurt should form a creamy base without any large lumps. Thick yoghurt is important because it helps the marinade cling to the chicken instead of becoming watery.

Add Kashmiri chilli powder, regular chilli powder, cumin, coriander, turmeric, garam masala, paprika, crushed kasuri methi, and salt to the yoghurt mixture. Stir thoroughly until all the spices are evenly incorporated. The marinade should develop a rich reddish-orange colour and a thick consistency. Taste a small amount of the marinade before adding the raw chicken and adjust the seasoning if needed.

Transfer the prepared chicken pieces into the marinade. Use a spoon or clean hands to coat every piece thoroughly, making sure the marinade reaches all sides. Cover the bowl and refrigerate for at least 2 hours, preferably 4–8 hours. Keep the chicken refrigerated throughout marinating rather than leaving it at room temperature.

Remove the chicken from the refrigerator when you are ready to cook. Thread the pieces onto skewers if grilling, or arrange them in a single layer on a lined baking tray or air fryer basket. Leave a little space between the pieces to allow heat to circulate. Brush lightly with oil for better browning. Discard any marinade that has been in contact with raw chicken.

Cook the marinated chicken using your preferred method until it is golden, slightly charred in places, and fully cooked. Grilling, oven baking, and air frying are all excellent options. Check the thickest chicken pieces with a food thermometer; the internal temperature should reach 74°C (165°F). Rest the cooked chicken for a few minutes, then garnish with fresh coriander and serve with lemon wedges.