Prepare the Marinade
Cut the chicken into 2 to 3 cm cubes.
Finely chop the fresh coriander.
Peel garlic and mash into a paste with a pinch of salt.
Peel and grate the ginger.
In a bowl, combine garlic, ginger, salt, cumin, Kashmiri chili powder, garam masala, turmeric, coriander, lemon juice, oil, and yogurt. Mix well.
Add chicken and coat evenly in the marinade. Cover and refrigerate for at least 4 hours or up to 24 hours.
Prepare the Skewers
If using bamboo skewers, soak them in water for 30 minutes.
Thread marinated chicken pieces onto skewers.
Cooking Under the Grill (Broiler)
Preheat grill to the highest setting.
Place kebabs under the grill and cook for 15 to 18 minutes, flipping halfway through.
Cook until internal temperature reaches 165°F (73°C).
Cooking in the Air Fryer
Spray the air fryer basket with oil spray.
Arrange kebabs in a single layer.
Cook at 400°F (200°C) for 12 to 16 minutes, flipping halfway through.
Cooking in the Oven
Preheat oven to 450°F (220°C), or 400°F (200°C) fan-assisted.
Place kebabs on a wire rack over a baking tray.
Bake for 15 to 20 minutes until fully cooked.
Cooking on the BBQ
Heat BBQ with both direct and indirect heat zones.
Oil the grill grates.
Sear kebabs over direct heat for 1 to 2 minutes per side.
Move to indirect heat, close the lid, and cook until internal temperature reaches 165°F (73°C).