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1
Make the chicken tikka: Put the chicken in a bowl, add 1 teaspoon of the chile powder, 1 tablespoon of the lemon juice, and the salt, and toss to coat.
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2
Cover the bowl with plastic wrap and place in the refrigerator to marinate for about 30 minutes.
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3
Combine the yogurt, the remaining 1 tablespoon lemon juice, the ginger paste, the garlic paste, the remaining 1 teaspoon chile powder, and the garam masala in a large bowl.
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4
Add the chicken and mustard oil, and stir well.
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5
Cover the bowl with plastic wrap and put in the refrigerator to marinate for about 2 hours.
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6
Preheat the oven to 400F/200C.
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7
Thread the chicken onto skewers.
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8
Put the skewers on a baking sheet and bake on the middle rack of the oven for 15 to 20 minutes.
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9
Remove from the oven.
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10
Slide the chicken off the skewers onto a plate and set aside.
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11
Make the sauce: Place a nonstick saute pan over medium heat and add the oil and butter.
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12
When small bubbles appear at the bottom of the pan, add the cumin seeds.
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13
When they change color, add the onions and saute for 5 minutes or until well browned.
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14
Add the ginger paste and garlic paste and saute for 1 to 3 minutes.
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15
Add the ground cumin and coriander and stir well.
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16
Add the tomatoes and stir.
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17
Lower the heat to low and saute for 15 minutes or until the tomatoes are completely cooked and the oil comes to the top.
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18
Add the salt and stir.
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19
Add the tomato puree and saute for 2 minutes.
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20
Stir in 1/2 cup (100 ml) water and cook for 2 to 3 minutes.
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21
Add the chicken tikka and simmer for 5 minutes.
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22
Add the chile powder, garam masala, and 1 tablespoon of the cilantro.
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23
Stir well and cook for 2 minutes.
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24
Stir in the kasoori methi and cream.
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25
Remove from the heat and transfer to a serving bowl.
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26
Garnish with the remaining 1 tablespoon cilantro and serve hot.
