Use vinegar as your acid base in the marinade, but dilute it with yogurt at a 1:3 ratio to tenderize chicken without over-acidifying and making the meat mushy.

Marinate chicken for at least 4-6 hours (ideally overnight) to allow the vinegar's acidity and spices to penetrate deeply, creating authentic, layered flavors.

Remove chicken from marinade and pat thoroughly dry before cooking to achieve a golden, caramelized exterior instead of steaming the meat.

Use a screaming hot grill or cast-iron skillet to create char marks and seal in juices within the first 2-3 minutes on each side before reducing heat.

Reserve a portion of the marinade (without raw chicken contact) and reduce it on the stove to create a concentrated, tangy finishing sauce that brightens the dish.