Spice calculator
Feed the table, not the guesswork.
Every quantity scales from the 1 kg base recipe. Guest mode assumes 250 g of raw boneless meat each; change it for big eaters or when there is plenty else on the table. For bone-in cuts, add roughly 30 percent more raw weight.
Chicken Tikka
2 kg
Bone-in leg and breast quarters, skin removed, deeply slashed
- Plain full-fat yoghurt, hung 30 min400 g
- Ginger paste2 tbsp
- Garlic paste2 tbsp
- Kashmiri red chilli powderfor colour4 tsp
- Hot red chilli powder2 tsp
- Ground cumin, roasted3 tsp
- Ground coriander2 tsp
- Garam masala2 tsp
- Turmeric1 tsp
- Ajwain (carom seeds), crushed1 tsp
- Salt4 tsp
- Lemon juice90 ml
- Mustard oil or neutral oil60 ml
Marinade 6 to 24 hours, refrigerated. Cook to 74°C internal. Spoon measures are level and rounded to the nearest quarter. Full method