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Toss the with , , , , , , 1½ tsp and 2 tbsp . Every piece should be coated in a thick red paste. Cover and rest in the fridge for at least 1 h; overnight is better.
Yoghurt is the tenderiser here — don't skip it or shorten the rest, or the chicken will be tough where it chars.
- Boneless chicken thighs
- Indian curd
- Ginger-garlic paste
- Kashmiri chilli powder
- Garam masala
- Ground cumin
- Lemon juice
- Salt
- Neutral oil
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