• 1.1 kg – 2.5 lbs tenderloins or skinless and boneless chicken breasts cubed into 2.5 cm – 1 inch pieces

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/carom seeds + 1 tsp ajwain/carom seeds crushed with a mortar pestle
• ½ tbsp vegetable oil
• 30 gms – ¼ cup chickpea flour besan
• 5 tbsp thick plain yogurt
• 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 + 1 tbsp milk
• 2 tbsp virgin pure mustard oil
• 1 tsp garam masala
• 1 tsp kasuri methi/dried fenugreek leaves optional
• Red or orange food colour optional
• salt

Others:

• More vegetable oil to baste
• Thinly sliced onions and lemon wedges to serve
• hari chutney to serve
• chaat masala optional