• 1.1 kg chicken breast cubed into 2.5 cm - 1 inch pieces, tenderloins or skinless and boneless

First marinade:

• 1 ½ tbsp lemon juice
• ½ tbsp red chili powder
• ½ tbsp ginger paste
• ¼ tbsp garlic paste
• 1 tbsp onion grated
• salt

Second marinade:

• 1 tsp ajwain seeds crushed with a mortar pestle, also called carom seeds, 1 tsp
• ½ tbsp vegetable oil
• 30 gms chickpea flour besan, ¼ cup
• 5 tbsp yogurt thick, plain
• 1 ½ tbsp ginger paste
• 1 ½ tbsp garlic paste
• ½ tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp black pepper freshly ground
• 1 pinch saffron with 1 tablespoon milk
• 2 tbsp mustard oil virgin pure
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves optional, aka kasuri methi
• Food Coloring optional, red or orange
• salt

Others:

• vegetable oil for basting
• onion to serve, thinly sliced onions and lemon wedges
• lemon to serve, thinly sliced onions and lemon wedges
• hari chutney to serve
• chaat masala optional