At first prepare a masala. Heat a pan and dry roast all whole seeds like mustard, nigella, fenugreek and fennel. Roast it for 1 hr. Cool it down and grind it into a blender to make a fine powder.
Now dry roast besan on tawa for 1 min. Chicken cut into bite size pieces and wash it well. Now marinate chicken with curd, besan, ginger garlic paste, red chili powder, kashmiri red chili powder, salt and mustard oil. Keep it in fridge for atleast 1 hr.
Soak bamboo skewers into water for 20 mins. Now preheat oven to 350 degree fahrenheit or 180 degree celcius. Thread chicken pcs into the skewers. Grill it in oven for 25-30 mins. Turn the skewers after 20 mins, then again grill it for 10 mins.
Take it out from oven and serve it hot with chutney.
