In a large mixing bowl, combine the yoghurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, kasuri methi, and salt. Mix well to form a smooth marinade.

Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Allow the chicken to marinate for at least 2 hours in the refrigerator, or preferably overnight, to enhance the flavors.

Preheat your oven to 180°C (350°F) or heat a tandoor to medium-high temperature.

Place the marinated chicken pieces on a greased baking tray or tandoor skewers. If using a baking tray, make sure to leave some space between the pieces for even cooking.

Cook the chicken in the preheated oven or tandoor for approximately 20-25 minutes, or until the chicken is cooked through and has a beautiful golden brown color. Flip the pieces halfway through for uniform cooking.

Once cooked, baste the chicken with butter for an added richness and depth of flavor.

Garnish with fresh coriander leaves and serve hot, accompanied by mint chutney and naan bread for a complete Indian culinary experience.