Grind green chili, mint and coriander. Now take a bowl and add them in it. Add ginger garlic paste, yogurt and all spices. Mix them well to make a fine texture. Now add chicken, mix it and then add mustard paste. Set aside for two hours. This is best to marinate chicken and set aside for overnight for more taste.
Take a cooking pot. Keep flame high. Add chicken and oil. Let it cook. When see bubbles, reduce flame from high to medium. Now cover the pan and let it cook for 15 to 20 minutes but keep in mind to stir gradually.
Keep checking to see if chicken is tender. Let it cook in its water until it dry. If you see water is dry, put aluminium foil in pan and put a hot coal piece. Add one tablespoon of oil on coal and cover the pot. Keep this for 5 to 7 minutes.
Uncover the pan, take coal out and dish out chicken tikka. Serve with raita and salad.