Chicken Tikka

Method

1. Trim 180 g of boneless chicken thigh of gristle and cut into even 3 cm cubes, then pat thoroughly dry. Score each piece once or twice with a sharp knife so the marinade penetrates.
2. For the first marinade, rub the chicken in a bowl with 2 tsp of lemon juice, 2 tsp of ginger-garlic paste, 1 tsp of Kashmiri chilli powder and 0.5 tsp of salt. Leave 20 minutes at room temperature — the acid firms the surface and the chilli stains the meat red.
3. Meanwhile, toast 1 tsp of gram flour in a small dry pan over low heat for about 1 minute, until it smells nutty but has taken no colour. Whisk it into 60 g of thick hung yoghurt along with 0.5 tsp of garam masala, 0.5 tsp of ground cumin, 0.25 tsp of turmeric and 2 tsp of mustard oil until smooth and clinging.