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For chicken tikka:
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Mix all the dry ingredients with salt into the mixture of yogurt and lemon juice to prepare a marinade.
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Add chicken pieces into the marinade.
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Mix everything well.
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Cover the bowl and let it sit in the refrigerator for at least an hour.
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6
I did it overnight.
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Thread the chicken pieces onto skewers.
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Grill the skewered chicken until done or pop it into the oven for 1520 minutes at a temperature of 400 degrees F.
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9
For the masala:
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Pour oil in a thick-bottomed pan.
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Add ginger and garlic paste.
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Turn on the heat and let the paste slowly cook as the oil heats up.
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13
This perfumes the oil and also your house!
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When the oil is hot, add onion, coriander, fennel, black pepper powder and garam masala.
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Mix it all together.
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Add the tomato puree and mix it very well with all the spices.
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Let it simmer for about 15 minutes until the sauce starts reducing and the excess water evaporates.
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Stir occasionally, scraping the bottom.
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Add cooked chicken pieces along with the drippings if cooked in an oven, and add the cream.
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Mix it all together and let it simmer for another 57 minutes.
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Season to taste with salt.
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Turn off the heat, cover with a lid and let it sit for at least 10 minutes before serving.
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(Letting the Indian curry sit for a few minutes before serving helps all the spices do wonders!)
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24
Garnish with cilantro and serve with naan or rice.
