Chicken Tikka Masala

Ingredients:
For Marination

• Chicken (boneless)- 500 grams
• Dried fenugreek(kasuri methi)- 1 tblspn
• Kashmiri red chilli powder- 1 tblspn ( For color coz I am not using food color)
• Red chilli powder-1/2 tblspn (Or adjust with your taste)
• Ginger Garlic paste-2 tblspn 
• Cardamom powder-1 tsp
• Hung curd- 1 cup
• Salt to taste
• Lemon juice-2 tblspn
• Garam masala powder-1 tsp
• Coriander powder- 1 tblspn
• Oil-2 tblspn

For creamy gravy

• 3 nos, large tomatoes, finely chopped
• 1 nos, large onion, finely chopped
• 1 tsp, ginger-garlic paste
• 1 tsp, cumin seeds
• 1 nos, green chili
• 2 nos, green cardamom
• 1 nos, cinnamon stick, 1 inch in size
• 2 to 3 nos, cloves
• 4 tbsp, tomato puree
• 2 tbsp, capsicum, finely chopped
• 150 ml, fresh cream
• ½ tsp, cumin powder
• ½ tsp, turmeric powder
• 1 tsp, Kashmiri red chili powder
• 1 tsp, kasuri methi
• 2 tsp, honey
• 3 tbsp, oil
• 2 tbsp, butter
• Burning piece of charcoal
• 1 tsp of ghee.

Method:

For Tikka

• Mix the marinate ingredients together.
• Now add in chopped chicken pieces and mix well.
• Let this marinate in the fridge over night or atleast 2-4 hr.
• Preheat the oven to the highest temperature 250 degree C.
• Skewer the chicken pieces along with the marinade and broil it for 15mins. Remove , flip and baste it with little oil, broil again for 15mins or till done.
• You can also roast it on charcoal grill.

For Gravy

• In a pan or kadhai, heat oil and butter together. Add coarsely crushed green cardamom, cinnamon stick and cloves.  Fry it for 10 seconds, cover it, switch off the heat and leave it for half a minute so that the aroma of the spices gets infused in the oil and butter.
• You may discard the cloves, cardamom and cinnamon stick or leave them as it is.
• Turn on the heat, add cumin seeds and allow it to crackle.
• Add finely chopped onions and fry till translucent
• Add ginger garlic paste and chopped tomatoes, cook till raw smell goes off, tomatoes gets soft and its water dries up.
• Add green chili, capsicum, tomato puree, cumin powder, red chili powder, turmeric, ½ cup of warm water and cook for 2 to 3 mins.
• Add chicken pieces, cream, honey, salt and simmer for 4 to 5 mins.
• Finally add kasuri methi and simmer for another minute.
• Once the gravy is done, place a small steel bowl or piece of aluminium foil on top of the gravy. Put the heated charcoal in the steel bowl and pour 1 tsp of ghee over it to create smoke.  Immediately, cover it with a tight lid to allow the smoke to penetrate in the gravy.  Let it stand for 10 mins.
• Discard the charcoal.
• Take out in a dish and garnish with coriander leaves. 
• Serve hot with nan, paratha or pulao of your choice.