Set a heavy bottomed pot with water on high heat. Season with salt, cover and let the water come to a boil.
While you are waiting for the water to boil, Wash and half the baby potatoes. Cut green bell pepper, red bell pepper and the red onion into 1 X 1 inch chunks.
Uncover the water pot and add the potatoes and cook for 8-10 minutes. You want your potatoes to be about 70% done.
To make the marinade add yogurt, cream cheese, heavy cream, ginger garlic paste and all the spices into a deep mixing bowl.
Drain the potatoes in a colander. Add the peppers and onions to your marinade followed by the potatoes. Mix everything and give the marinade a taste check and adjust seasoning if needed. Let the veggies marinate for 30 minutes (or up to 2 hours)
If using wooden skewers, soak them in water now. I cut each regular skewer into two to have an individual serving size of the potato tikka kebabs. See notes
Line a cookie sheet with foil, put a cooling rack on it and spray the rack with cooking spray. Preheat your oven to 425 degrees F/220 degrees C After 30 minutes, skewer peppers, onions and potatoes onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 20 small skewers total. Lay them on the prepared cookie sheet and spray with cooking spray. Bake for 15 minutes, flipping the skewers half way through, followed by a quick broil (no more than a minute or two) to get the classic charred tandoori look and flavor.
Place the Potato Tikka Kebabs on a serving platter. Generously sprinkle with chaat masala, add chopped cilantro and give a big squeeze of lime juice. Serve warm with this mint cilantro dipping sauce.