Ingredients:

• 500 g – chicken, cut into medium sized pieces
• Marinade:
• 4 tbsp – Yoghurt
• 2 tbsp – Ginger Garlic paste
• 1/2 tsp – cumin powder
• 1/2 tsp – Red Chilli powder
• 2 tbsp – Lemon juice
• 1/2 tsp – green Cardamom powder
• 1 tbsp – gram flour, roasted
• 2 tbsp – oil
• salt – to taste
• For the masala:
• 2 – large tomatoes, chopped
• 4 Cloves – garlic, finely chopped
• 2 tbsp – ginger, chopped
• 4 – green chillies, deseeded and chopped
• 2 tbsp – coriander seeds, coarsely ground
• 4 – whole red chillies, coarsely ground
• 1 tbsp – Fenugreek seeds
• 4 tbsp – oil

Method:

1. For chicken tikka:
2. In a bowl, mix all the ingredients for the marinade and marinate the chicken. Keep it aside for 3 to 4 minutes.
3. Roast in a tandoor/charcoal grill or preheated oven for 8 to 10 mins, till it is done, basting with oil at least once.
4. For gravy:
5. Heat oil in a kadai (wok).
6. Add the garlic and saute till pink.
7. Add green chillies and ginger. Saute for 30 seconds.
8. Add coriander and chilli powder. Saute for another 30 seconds.
9. Add tomatoes, cover and cook, till oil separates.
10. Add salt and dry fenugreek leaves.
11. Now add the cooked tikka and simmer on a low heat for 10 minutes.
12. Serve garnished with chopped coriander leaves.