Chicken Tikka

Cut 500g boneless chicken into approximately 2.5 cm (1-inch) cubes.

In a large bowl, combine the chicken cubes with 3g black salt, 15g lemon juice, and 15g ginger-garlic paste. Mix thoroughly to coat all chicken pieces. Let this first marinade rest for 15 minutes.

In a separate large mixing bowl, whisk 150g full-fat plain yogurt until smooth. Add the remaining 15g ginger-garlic paste, 10g Kashmiri red chili powder, 3g turmeric powder, 5g cumin powder, 5g coriander powder, 5g garam masala, and 20g mustard oil. Mix all ingredients well to form a thick, smooth second marinade.