Tikka Ingredients:

Chicken Breast – cubed, boneless & skinless
Salt
Turmeric powder 1/4 spoon
Kashmiri Chili Powder 1 spoon
Coriander powder 1 spoon
Cumin powder 1/2 spoon
Asafoetida 1/4 spoon
Amchoor powder 1/4 spoon
Garam masala powder 1/4 spoon(optional)
Chat masala powder 1/4 spoon(optional)
Ginger 2″ – made into paste
Garlic 2-3 cloves – made into paste
Lemon juice -from 1 fruit
Yogurd 1 cup
Oil – 2 spoons.

Masala Ingredients:

Onion – made into paste
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree 1 cup
Salt
Turmeric 1/4 spoon
Kashmiri chili powder 1 spoon
Coriander powder 1 spoon
Cumin powder 1/4 spoon
Garam masala 1/4 spoon(optional)
Fresh Cream 1 cup
Butter few cubes.

To Garnish:

Asafoetida 1/4 spoon
Cilantro leaves few.

Method:

In a wide bowl…bring all the above mentioned ingredients(for tikka) & mix well.

Refridgerate it for about 2-4 hours.

Grill in a tandoor oven.

If you dont have a charcoal griller like me….bake the chicken first and get into broiling.

Smear a spoonful of oil ina foil, spread these marianated chicken pieces. Bake for about 20-30 minutes over 350 degrees.

Once this part is over….broil these over high range & also placing them at top most rack!

When the tikka is done, set them aside.

In a wide wok, heat butter. Add onion, ginger and garlic paste. Fry real good.

Add salt, turmeric and chili powder too. When the raw smell leaves….add toamto puree as well. Bring this to nice glossy curry consistency.

Further add chicken tikkas, coriander and cumin powder. Cover and cook for 5-7 minutes.

When oil shows up on sides….add cream. Remove from stove.

Garnish with cilantro leaves and toasted asafoetida.

Serves best with Tandoor rotis and naan.