Marinate the chicken

• Cut chicken into large chunks.
  500 g boneless chicken thighs
• Mix all marinade ingredients and coat the chicken thoroughly.
  2 tbsp thick yoghurt, 2 tsp ginger-garlic paste, 2 tsp Kashmiri red chilli powder, ¼ tsp red chilly powder, 2 tbsp lemon juice, ¼ tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp chaat masala, 1 tsp kasuri methi, 1 tbsp neutral oil, 1 tbsp corn flour, Salt to taste
• Marinate for at least 2 hours, ideally overnight.
• Cover and refrigerate for minimum of 2–3 hours or overnight.

Oven grill / broiler cooking

• Preheat to 200°C (grill with fan/broil mode if available)
• Thread chicken on skewers.
• Place on rack over tray.
• Cook 20 minutes, turning halfway.
• Brush with oil or butter for char.
• Finish with 2–3 min high grill for char
• Chicken should be slightly charred at edges and cooked through. The chicken is done when it reaches 75°C internally or the juices run clear.

Finishing (very important for “Indian restaurant” flavour)

• Brush with melted butter or ghee.
• Sprinkle a pinch of garam masala and squeeze fresh lemon.

Restaurant-style smoky finish (optional but powerful)

To get real tandoor flavour:

• Heat a small piece of charcoal until red hot.
• Place in a small bowl inside cooked chicken.
• Add a drop of ghee on charcoal.
• Cover tightly for 5–7 minutes.
• Serve with Naan or Roti, Basmati rice, Mint chutney, Sliced onions + lemon wedges

Quick Onion Salad

• Mix red onion, juice of half a lemon, a pinch of salt and chopped cilantro.
  1/2 red onion, Juice of 1/2 lemon, A pinch of salt, Chopped cilantro (optional)