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In a mixing bowl, combine the Greek yoghurt (or dahi), ginger garlic paste, red chilli powder, garam masala, tandoori masala, black salt, salt, amchur powder, mustard oil, kasuri methi, and lemon juice. Mix well to form a smooth marinade.
Add the chicken breast cubes to the marinade, ensuring that each piece is coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 3-4 hours.
Once the chicken has marinated, heat a stainless steel pan. Add butter.
Add the marinated chicken pieces to the hot pan, making sure they are spread out in a single layer. Cook for about 5-6 minutes on one side until they develop a golden brown crust.
Flip the chicken pieces and cook for an additional 5-6 minutes on the other side. Reduce the heat to low to ensure even cooking and prevent the chicken from burning.
Once the chicken is cooked and has a nice golden colour, remove it from the pan and transfer it to a serving platter.