Clean chicken , allow water to drain completely and then pat dry it with a kitchen paper towel.
In a mixing bowl , add spices, salt , hung curd, ginger, garlic paste, roasted gram flour , mustard oil, lime juice and mix well.
Add chicken pieces , mix well in marination and allow to sit in refrigerator for minimum 3 hours or more. You can also keep marination overnight .
After 3 hours , add all the cubed vegetables to the chicken marinade , keep it aside for 10 minutes.
Now thread chicken and veggies alternatively on skewers.
You can either grill in 200 deg Celsius , preheated oven for 18 to 20 minutes. Pause at midway around 10 minutes , and baste butter on tikka and continue to grill for another 8-10 minutes.
If making on stove top , in a frying pan , grease ½ teaspoon of mustard oil .
Arrange skewers on frying pan and cook on medium heat rotating skewers at equal intervals.
Add ½ tablespoon of butter on top of skewers , rotate skewers and continue to cook till done. It took about 22 minutes for me to cook on medium flame. When done turn of the flame.