4 tbsp. Tikka Masala powder
2-3 tbsp. oil or ghee
12oz chicken breast, cubed or paneer pieces
1 tbsp. lemon juice
1 1/2 tsp. sea salt
1/2 cup plain yogurt
Transfer the spice powder to a medium bowl. Add the ginger, garlic and yogurt and season with salt. Add the chicken and turn to coat. Refrigerate for 2 hours.
Light a grill. Remove the chicken from the marinade and brush the pieces with the melted butter/ghee. Season with salt. Oil the grate and grill the chicken over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes.