Chicken Tikka

Cut the boneless chicken breasts into even bite-sized cubes, approximately 1.5 inches each, and set aside in a large mixing bowl.

Prepare the marinade by combining natural yoghurt, mustard seed oil, lemon juice, minced garlic, cumin powder, turmeric, and salt in a bowl, mixing thoroughly until a smooth, uniform paste forms.

Add the chicken pieces to the marinade, ensuring every piece is thoroughly coated. Cover the bowl and refrigerate to allow the flavors to penetrate the meat.

Remove the marinated chicken from the refrigerator and allow it to come to room temperature before cooking.

Preheat your grill or oven to a high heat of approximately 220°C (425°F), and thread the marinated chicken pieces onto metal or pre-soaked wooden skewers.

Grill or bake the chicken skewers, turning them occasionally, until the pieces are cooked through and the edges are lightly charred.

Remove the chicken from the heat and allow it to rest briefly before plating.

Finish the dish by squeezing fresh lemon juice over the cooked chicken tikka and garnishing generously with freshly chopped cilantro before serving.