Ingredients

1. 1 kg chicken breasts (cut into cubes; pierce with a fork to help absorb marinade)

First Marinade 

1. 2 tbsp Kashmiri chilli powder
2. 1 tbsp salt
3. Juice of 2 limes

Second Marinade 

1. 1 cup hung yoghurt
2. 6 tbsp Spicemaster Tikka Masala
3. 2 tbsp ginger-garlic paste
4. 1 tbsp fresh green chilli paste
5. 1 tbsp vinegar
6. 1 tbsp mustard oil
7. 6 tbsp oil

Preparation

1. First Marinade: In a bowl, mix Kashmiri chilli powder, salt, and lime juice. Add chicken cubes and mix well. Let it rest for 20 minutes.
2. Second Marinade: In another bowl, combine yoghurt, Spicemaster Tikka Masala, ginger-garlic

Method

1. Grill or Fry: Skewer the chicken pieces evenly. Grill over medium-hot coals for 30–35 minutes, turning and basting with oil until cooked through.
2. Alternative Cooking: You can also grill in a preheated oven at 180°C for 30 minutes or pan-fry until golden and cooked.
3. Serve & Enjoy: Serve hot with chips, roti, mint chutney, and a fresh salad.

Contains no additives or preservatives

Allergen(s): Mustard Seed