Wash the chicken breasts and pat them dry thoroughly. Cut each chicken breast into long strips approximately 1 inch wide, then cut each strip into 1-inch cubes. If preferred, pre-cut chicken cubes may also be used.

Place the chicken cubes in a mixing bowl. Add the salt, black pepper powder, ginger paste, and garlic paste listed under the first marinade. Mix thoroughly so that each piece of chicken is evenly coated. Set aside to marinate for 30 minutes.

While the chicken is resting, prepare the second marinade. In a separate mixing bowl, combine the hung curd, fresh cream, garam masala, chopped green chilli, kasoori methi, white pepper powder, and salt. Whisk until the mixture is smooth and free of lumps.

Add the cornflour and freshly chopped coriander leaves to the second marinade. Mix well until the marinade is fully combined and uniform in texture.

After the initial 30 minutes of marination, add the chicken along with any released juices to the second marinade. Mix thoroughly, ensuring each chicken piece is evenly coated.

Cover the bowl and refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to develop fully.

When ready to cook, thread the marinated chicken pieces onto bamboo skewers, leaving a small gap at the top and bottom of each skewer for easier handling.

Heat a non-stick pan over medium heat and brush it lightly with melted butter. Once hot, reduce the heat to medium and place the skewers in a single layer in the pan. Do not overcrowd the pan or stack the skewers.

Cook the chicken for 10 minutes on the first side without disturbing it. Brush the top with melted butter, then turn the skewers over and cook the other side for approximately 8 minutes, or until the chicken is fully cooked and no pink remains.

Remove from the pan and serve hot with yogurt mint chutney and lemon wedges, if desired.