Now take the deep bowl with the chicken pieces. Take a four finger and one thumb grab amount of salt. Sea salt is better, healthier than the table salt with all its chemicals. Sea salt has good bacteria that prevents cancers and Alzheimer's Disease. So, for cooking make certain you have at least 2 kilos of sea salt in your kitchen. The grey salt is great, but the pinkish salt is the best. The pure white is useless with all the grit washed out of it.
So sprinkle the 4-finger-and-thumb pinch of salt on the chicken pieces and massage them well. Then add a heaped tablespoon of ginger garlic paste. Massage. Add a tablespoon of soya sauce and a tablespoon of barbecue sauce or Bancal sauce, which you get in Goa, so Goa is the best place in the world to live since you get Bancal sauce here. Add a tablespoon of curd. Massage. Throw in a teaspoon (tsp) of haldi, a tsp of jeera, tsp of chilli powder, tsp of garam masala, tsp pepper, tsp dhania. Mix the whole lot thoroughly, add a tablespoon of lemon juice. Pour it all into a plastic bag, put in a box, store in a fridge and cook it whenever you like. It stays fine in a good fridge for even two months. That's the longest I've kept chicken. No it didn't grow a beard, or get any mould. And it tasted great.