For Chicken Tikka:
Chicken (cut in small pieces) 1/2 kg
Red chili powder 1/2 tbsp
Crushed red chillie 1/2 tbsp
Roasted and crushed cumin 1 tsp
Coriander crushed 1 tsp
Ginger garlic paste 1 tbsp
Salt 1/2 or to your taste
Yogurt 3/4 cup
Cream 1/2 packet
Lemon juice 3 tbsp
coal 1 piece
Tomatoes (cut into halves) 250 gm
Ginger garlic paste 2 tbsp
Chili powder 1 tsp
Crushed red pepper 2 tsp
Coriander seeds crushed 1, 1/2 tsp
Crushed cumin seeds 1, 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Ginger (cut into julienne) 1 inch piece
Green chilies (cut length wise) 3–4
Coriander leaves as required
Dry fenugreek leaves 1/2 tsp
Oil 8 tbs
For Chicken Tikka: Wash chicken with vinegar 1/4 cup and salted water 1 ts. Drain and keep aside.
Now marinate the chicken pieces with red chili powder, crushed red chillie, roasted crushed cumin, crushed coriander, ginger garlic paste, salt to taste, yogurt, cream and lemon juice for 30 to 40 minutes.
Now you can either pan fry, grill in oven, Bar B.Q. or cook in a pan till all the moisture dries and the chicken is comletely cooked.
choice is yours.
Heat a wok on medium heat and pour oil in it.
Now add tomatoes with ginger garlic paste, saute for a while.
Add in 1/2 cup water, mix well and cover with a lid, turn up the heat to high.
Cook till tomatoes are well tender, then remove the skins of tomatoes with a pair of tongs.
Using spoon, try to chop tomatoes until well mashed up.
Now add in red chili powder, red crushed red pepper, crushed cumin seeds, crushed coriander seeds, salt to taste and turmeric powder.
Mix well and add in cooked chicken Tikka, stir and let it simmer for a while till well blended in the curry.
Add ginger, green chilies and sprinkle coriander leaves.
Cover the lid and let it simmer gently for 2 minutes.
Then add in dry fenugreek leaves and mix.
Serve hot with garnishing of ginger and green coriander.