Chicken tikka from a grillhouse like Yayas always has a recognisable flavour — smoky, seasoned, balanced. People often try to recreate it by guessing the spice blend, yet even when they get close, it never quite matches. That’s because the simplicity of the marinade hides a more important element: the way it sits.

In a busy kitchen, marinades are stored in larger batches, meaning the spices distribute differently over time. The chicken rests in deeper, cooler layers rather than shallow containers. The marinade isn’t just applied; it’s turned, settled and reabsorbed throughout the day as staff move through their prep routine.

This passive handling plays a huge role in how the flavour develops. Home marinades sit still, usually in small bowls with inconsistent temperatures. Grillhouse marinades behave differently simply because they’re part of an active workspace. That’s the part you can’t replicate — the movement.