Smoky Kashmiri Chicken Marinade

• 600 g boneless skinless chicken breast, in pieces
• 2 tsp olive oil
• 2 tsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp smoked paprika
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp turmeric
• 2/3 tsp black pepper
• 1 tsp salt
• Juice of 1 lemon
• 1 tsp ghee for pan method

Method

1. Coat chicken in mixed marinade; refrigerate at least 30 minutes, ideally 2-6 hours.
2. Pan: heat 1 tsp ghee over medium, cook chicken covered 5-7 minutes, then stir and cook uncovered until brown and 165°F internally.
3. Oven: bake at 425°F 14-18 minutes, turning halfway; broil last 2-3 minutes for char, cooking to 165°F.