Rub the chicken with lemon juice and salt and set it aside for 10 minutes.
Process ginger,garlic, chilies, cashew nuts and whole garam masala into a paste using very less water. Transfer the paste into a bowl and add fresh cream/yogurt,kasturi methi and tandoori colour. Season it with salt.
Rub the chicken and the vegetables with the marinade and set it aside for at least 30 minutes or overnight would be great.
Thread the chicken and vegetables into a metal skewers or pre soaked wooden skewers.
Preheat the oven at 200"C and cook the chicken for 10 minutes.
Bast it with oil and again cook it for 10 more minutes or until cooked well and charred on the edges.
Serve it with chaat masala and lemon juice.