We keep it simple.

1. Add water and oil to the spice mix.

2. Marinate your chicken for an hour or more.

3. Cook in an oven or an air-fryer .

4. Once midway, twist & brush the tikka with remaining marinade or butter.

For leg & thigh boneless 200°C for 25–30 min is an ideal setting.

if cooking on a pan, also mix 1 tbsp curd in the spice mix. This will ensure chicken doesn't dry off or burn. Cook covered, on low heat.

You can store the sealed packs for 6 months. But we think, you won't be able to resist the temptation to use them for so long.

250g serves 1–2, depending on how hungry you are. This makes sure there is zero waste.

It's simple Maths. If 250g needs 1 pack + 3 tbsp water; 500g needs 2X, that's 2 packs + 6 tbsp water.

Seriously!? Do you even know what's in it & for how long it's been lying in your vendor's fridge? Didn't think you would ask!

Almost all require you to add the wet ingredients – onion, ginger, garlic, chilli, curd.. why pay to waste time?