Spice calculator
Feed the table, not the guesswork.
Every quantity scales from the recipe’s stated base weight. 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. For a whole bird or leg, use kg mode with its actual 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
Share my BBQ plan
The link opens this recipe with these quantities. WhatsApp and your share sheet also include the shopping list. Nothing is sent until you choose to send it.