• 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.

To infuse smokey flavour :

• Heat a piece of charcoal until it turns red hot .
• Place a charcoal piece inside a small bowl , drizzle few drops of oil or ghee over it.
• Keep charcoal bowl along with chicken tikka and immediately close the lid of frying pan. Let it sit for 5 or more minutes to absorb smokey flavour.

To get charred look :

• Place chicken skewers directly on high flame and rotate for few seconds until charred spots appear on chicken tikka.
• Remove , sprinkle some chaat masala and serve with mint chutney , lemon wedges and onion rings.
• Keep it inside stove top Brush with butter and grill for another 2-3 minutes to get that charred spots
• Serve hot with Pudina Chutney / Mint Chutney and Onion rings.