Begin by washing the chicken pieces under running tap water. Pat them dry with the help of a kitchen towel. Set aside.
Next, add the boiled kashmiri red chilies (READ NOTES below), diced ginger and garlic in a blender jar and make a smooth paste.
Take the washed chicken pieces in a large deep bottomed container. Add the kashimiri red chili paste and all the other ingredients mentioned above in the list.
Mix them well with the help of your hand so that all the chicken pieces are well coated with the amrinade.
Next, cover the pot and pop it in the fridge. Allow the chicken pieces to sit in the marinade overnight.
Next, Skewer the chicken pieces in the metal skeweres, if using bamboo skewers read the notes below. Skewer the meat without any gaps, this will keep the kababs juicy and tender.
Once, you are done skewering all the marinated chicken pieces layer a baking tray with aluminum foil and put a cookie rack on top of the tray. Spray oil on the cookie rack and arrange the skewers evenly with enough gap inbetween each skewer.
Pre heat the oven to 375 degrees F and bake each side for 20 mins. Total 40 mins. After 20 mins take out the baking tray and brush a generous amount of ghee on the chicken pieces, rotate sides and bake again for 20 mins.
Finally broil on HIGH for 5-6 mins or until you get that charrred look. You may brush the kabab with ghee before broiling. Once they are done keep them on a large plate.