Ingredients

• For Marinating:
• 2 lbs - chicken boneless breast, cuts into small pieces
• 1/2 cup - yogurt
• 1 tbsp - Kashmiri mirchi
• 2 tbsp - onion paste
• 1 tbsp - garlic paste
• 1 tbsp - ginger paste
• 1/2 cup - chilli sauce
• 1/2 tbsp - vinegar
• crushed black pepper
• salt to taste
• For Gravy:
• 2 - big onion (make rough paste)
• 2 tbsp- ginger garlic paste
• 1 tbsp - turmeric powder
• 1 tbsp - cumin powder
• 3 - tomatoes, medium size
• 3 - potatoes medium size, cuts into 4 pieces and mixed with salt
• 2 tbsp - kasuri meethi leaves (dry fenugreek leaves)
• You will get all the spices in any Indian grocery store

How to Make Chicken Tikka with Kasuri

• Marinate the chicken pieces with the entire ingredient listed for marinating.
• Keep the chicken in refrigerator for 5 to 6 hours. Take out the chicken and let it come to the room temperature.
• Preheat the oven and roast the chicken pieces for 1/2 hour at 350 degree F.
• Heat the potatoes pieces in microwave oven for 2 mins and then fry in oil. Keep aside.
• In a kadai heat some oil, add bay leaf, cardamom and cinnamon.
• Add onion paste, ginger- garlic paste. Fry till the paste turn golden.
• Add tomatoes and fry. Mix turmeric powder, cumin powder, salt to taste and kashmiri mirch powder with water to make a paste. Add the paste to the kadai. Fry until the oil is comes out of the gravy.
• Add the chicken pieces and fry it.
• Once the oil start to comes out from the gravy, add the potatoes, add 2 cups of boiled water.
• Let the chicken gravy boil for ten mins in low flame. Switch off flame.
• In microwave, place 2 tsp of dry fenugreek leaves (kasuri methi) and warm for 1 min.
• Once the leaves cool, smash the dry leaves in your palm.
• Sprinkle over the chicken and cover, so that the smell of kasuri methi mixes well with the gravy.
• Open the lid only before serving.
• Serve with rice or wheat tortilla.