Place the ginger paste, garlic paste, green chilies in a bowl. Add yoghurt, besan/chickpea flour, red chili powder, garam masala, coriander powder, lemon juice and salt. Whisk together or mix with a fork to ensure there are no lumps. The marinade will be thick. Add the boneless chicken pieces and stir to combine properly. Make sure that all the chicken is coated properly. Let the chicken marinate for at least 2 hours, preferably overnight.
Soak wooden skewers in water for about 15 – 20 minutes. This is to ensure that they don’t burn when grilling. Skewer the marinated chicken pieces on the skewers, shaking off the excess marinade.
Heat a grill pan or frying pan on medium, and melt about a tablespoon of butter. The grill pan will result in grilled marks which look beautiful visually but the frying pan can also be used. The chicken can also be baked off in the oven or cooked in an air-fryer.
Cook for about 15 - 20 minutes till the chicken pieces are cooked through. Cook them on medium-high heat for the first few minutes to result in a golden brown exterior with slightly charred edges. After that, turn heat to low so that the chicken can cook through from inside. If worried about the chicken cooking through, cover with a dish lid, which will create steam ensuring that the chicken is cooked from all sides. Add butter as required for basting and cooking the rest of the batches.
Once the chicken is ready, take it off the skewers and set it aside.
The chicken can also be eaten on its own with roti or rice, and even made into paratha rolls with chutney and onions.