Take 500 grams of chicken, preferably breast pieces and cut into medium size boneless pieces in a bowl. Squeeze the juice of half a lemon, add 1 tsp of salt, and mix them nicely. Cover the bowl and keep it in the fridge for half an hour to marinate properly. (Pro tip: Marinating the boneless chicken pieces with salt and lemon juice will make them juicier.)

While the meat marinates, take a fistful of mint leaves and spread them on a plate. Put it on a microwave for about 2 minutes to dry properly. Crush them with your hand to make a fine powder.

For the second marination, take 2 tbsp of mustard oil (heated for a minute on medium flame), in a plate. Then, one by one, add 1 tbsp of Kashmiri red chili powder, ¼ cup of curd (moisture-free hung curd), ½ tsp of black pepper powder, 1 tsp of cumin seeds powder, 1 tsp of red chili powder, ½ tsp of chaat masala powder, ½ tsp of garam masala powder, and ¼ tsp of nutmeg and mace powder. Also add the mint leaves powder along with ¼ tsp of red food color (optional), 1 tbsp of ginger garlic paste, and ¼ tsp of salt to it. Mix everything very nicely with your hand to make a smooth paste.

Now, put the marinated boneless chicken pieces and mix to coat each of them nicely with this paste. Cover the tray and keep it aside to marinate for another 30 minutes or so.

After 30 minutes of marination, insert the marinated chicken pieces into a skewer. Put in 5 to 6 pieces in each skewer rubbing a bit of the masala paste all over.

Place them on a charcoal grill. Flip them after some time.

Now, grease them with a generous amount of butter or ghee (clarified butter). Remove them on a plate from the grill and the skewers when done.

Your tasty and spicy homemade chicken tikka is now ready to enjoy. Serve them hot with onion rings and lemon wedges with a bit of fresh pudina leaves alongside.