Chicken Tikka

Cut chicken breast into 1.5-inch cubes — keep them uniform so they cook evenly. In a bowl, toss with lemon juice, ½ tsp salt, and ½ tsp Kashmiri chili. Massage well and let sit for 15 minutes. This first marinade draws out excess moisture and starts tenderizing the meat.

About 5 min

In a separate bowl, mix hung curd, ginger-garlic paste, remaining Kashmiri chili, cumin powder, coriander powder, turmeric, garam masala, and mustard oil into a thick paste. Rub kasuri methi between your palms to release its oils, then mix in. The marinade should be vibrantly orange-red and thick enough to cling to the chicken.

About 5 min

Coat the chicken in the second marinade, working it into every surface. Cover and refrigerate for at least 30 minutes — 4 hours to overnight is ideal. The hung curd slowly tenderizes the meat while the spices penetrate deeper. The longer it marinates, the more complex and smoky the flavour becomes.

About 5 min

Thread marinated chicken onto metal skewers, leaving a little space between pieces. Grill on a preheated grill or under a broiler on the highest setting for 5–6 minutes per side. You want proper char marks and slightly blackened edges — that's not burning, that's flavour! Baste with a little mustard oil at the halfway mark for extra richness.

About 12 min

Rest the chicken for 3 minutes off the heat — it continues cooking slightly and the juices redistribute, making every piece juicier. Slide off the skewers, squeeze fresh lemon juice over the top, and dust generously with chaat masala. The tangy-salty chaat masala against the smoky chicken is what makes it sing. Serve immediately with sliced raw onion rings, mint chutney, and lime wedges.

About 5 min