Soak the chilies (whole button chilies and kashmiri red chilies ) overnight or atleast for two hours. Finely grind them into a paste using mortar and pestle.
Cut the chicken breast into thin fillets like pasanday.
In a bowl, mix all ingridents (roasted chick pea, ginger garlic paste, salt, chili paste, lemon juice, oil, kasuri methi, hung curd and chopped corinader leaves) together to make a marinade for the chicken.
Let the chicken rest in the marinade for atleast 1 hour (for best results overnight)
Thread the chicken into soaked bamboo skewers (alternatively with capcisums and onions cubes)
Heat grill pan and spray some olive oil on top. Pan grill the chicken skewer on medium flame until nicely charred and cooked on both sides.
Once the chicken is done, remove it from grill and set it aside. Don't over cook, it will make the chicken dry.
In a sauce pan, add butter. Once butter is melted add chopped garlic. As butter cooks it will turn brown and so will garlic. Cook for a minute or so until the butter turns into a nicely golden brown color. Be careful with the flame, dont burn the garlic either. Season the sauce with salt.
Pour the sauce over grilled mirchi chicken skewers right before serving.