Ingredients
500 gms boneless chicken thighs
2 tbsp full fat hung curd or yoghurt
1 tbsp fresh garlic paste made from 4 garlic cloves
1 tbsp ginger paste
Salt to taste
200 gms finely chopped tomatoes
200 gms finely chopped onions
1 tbsp cashew nut paste
1 tbsp Indian spice blend (you can use 1/2 tbsp of garam masala powder and 1/2 tbsp - with equal measures of chilli powder, cumin powder, fennel powder and coriander powder in it. It is commonly referred to as Kitchen King masala - store bought)
1 tbsp turmeric powder
1 tbsp coriander powder
½ tbsp homemade garam masala
½ tbsp dried fenugreek leaves powder
50 gms finely chopped coriander
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp chopped green chillies
1 tsp Kasmiri chilli powder
100 ml cooking cream
30 gms butter
Method
Making the Chicken Tikka
1. Dice the chicken and place it in a bowl with yoghurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper.
2. Mix together, cover and marinate in the fridge for 24 hours.
3. After it has marinated, thread onto skewers, then brush with oil.
4. Cook on a griddle plate or on barbecue for 10 minutes until cooked.
Making the curry
1. In another deep pan with a lid, heat 2 more tablespoons oil and add the chopped garlic, chopped ginger, greenchillies and chopped onions and sauté it until the onions brown.
2. Then add ginger-garlic paste, spices, cashew paste and chopped tomatoes, and a pinch of salt. Sauté until the tomatoes break down and are soft, almost mushy in texture.
3. Simmer on a low flame for 5 minutes until the mixture thickens up slightly. Then add roasted chicken pieces and mix thoroughly until well coated. Cover with a lid and simmer for 10 minutes.
4. Then add the cream, dried fenugreek, lemon juice and butter. Mix well and serve hot with rice or roti (flatbread).
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