First, wash the chicken and cut it into 1½ to 2-inch pieces.

Transfer them into a bowl and pat them dry with kitchen tissue to get rid of any excess moisture.

Add the ginger and garlic paste into the bowl containing the chicken along with the hung curd or yogurt.

Mix them nicely.

Next, add the cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, chaat masala, black pepper powder, and salt to taste.

Also, add the mustard oil, and crushed kasuri methi.

Mix all the condiments nicely and coat the chicken pieces well.

Cover and keep them aside for about 10 hours or overnight. This will make the chicken tender and succulent.

Wash the bell peppers and cut them into cubes.

Chop half of the onion into cubes and separate the layers. Slice the other half of the onion and keep them aside.

After the resting time, remove the cover and put the veggies into the chicken.

Mix the veggies with the marinade nicely.

Cover them and keep them aside for about half an hour.

While the skewers are soaking, prep the baking tray by lining it with aluminum foil.

Now, after the soaking time, take the skewers out of the water and pat them dry.

Next, preheat the oven for around 15 -20 minutes at 240 ̊C.

In the meantime, thread the chicken pieces, bell peppers, and diced onions in sequence. Repeat this sequence for about 80% of the skewer.

Do this with all the skewers and when the oven is heated, place them on the tray. Make sure to have spacing between the skewers.

Grill them for about 10 minutes from one side and then turn to the other side using a tong. In between, brush them with melted butter. This will prevent the chicken from drying.

Do this until they are perfectly cooked from both sides. (Every oven has differences, so the timings may vary).

When it looks like done, take them out and check one piece of chicken by breaking it from the middle.

If it is cooked through, then transfer them onto a plate and go for the second batch.

Thread the chicken pieces, bell peppers, and diced onions in sequence. Repeat this sequence for about 80% of the skewer.

Now, add butter to the pan and spread it throughout the surface.

Let it heat a little over medium flame and then place the skewers.

Grill them for about 5-6 minutes on each side. Turn them at regular intervals and grill until they are perfectly cooked.

For the charred texture, remove the pan after the tikka is cooked. Then, take one skewer at a time and hold it over a direct flame. Keep the flame on low to medium.

Turn frequently to prevent them from burning.

Or, you may also use a steel gauge grill to do more than one at a time. Simply place the skewers on the steel gauge grill and then hold the grill over medium flame.

Turn them for a few times until a bit charred all over and then transfer them onto a plate.

Place all the chicken tikka skewers on a large plate. Leave a small space in the middle.

Next, take a piece of charcoal and heat it over the fire.

Do it until the charcoal is red hot. Place it in a small bowl and then place the bowl in the small space on the chicken tikka plate.

Put 1 tsp of ghee or melted butter on the red hot charcoal and immediately it will start to smoke.

Instantly cover the plate nicely to seal it completely for around 5 minutes.

Remove the cover after 5 minutes and sprinkle just a bit of black pepper powder as a garnish.