• 500 gms Boneless Chicken, cubed
• 2 cloves of Garlic
• 1 small piece of Ginger
• 1 small Green Chilli 
• 2 tbsp Tomato paste
• 1 tbsp Cream
• 3 tsp Kashmiri Chilli powder
• 1/4 tsp Garam Masala powder
• Dried Fenugreek leaves, a pinch 
• 1/2 tsp Black pepper powder
• 1 tsp Honey
• 1 tsp Lemon juice
• Salt, as required 
• 1-2 tbsp Melted Butter
• Kashmiri Chicken powder, if required 
• Coriander leaves, chopped
• Wooden skewer, soaked in water for 15-20 minutes

1. In a small grinder, grind all the ingredients except for lemon juice, butter and coriander leaves.
2. In a bowl, add in the cubed boneless chicken and add in the masala paste and combine with some lemon juice, melted butter and chopped coriander leaves and marinate well for 4-6 hours or overnight.
   
   
   
   
   
   
3. Take the marinated piece of chicken and add it on to the skewer (you may add veggies of your choice in between too, like cubes of onion/ capsicum).
4. Airfry/ Bake/ Shallow fry for 15 minutes on 200 degrees Celsius.

Ingredients :

• 600 gms Chicken (small cuts)
• 2-3 tbsp Yogurt
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tbsp Tandoori Chicken Powder (for substitute check notes)
• Salt
• 1/2 tsp lemon juice
• Vegetable oil for frying

• 1 medium onion chopped coarsely
• 2 medium tomatoes chopped coarsely
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 2-3 tsp Kashmiri Chilli powder
• 1 tbsp Tandoori Masala powder, (or check notes for substitute)
• 1 clove
• 1 cardamom
• 1/2 glass water
• 1/2 tsp Cumin powder
• 1/2 tsp dried fenugreek leaves
• 2 tbsp fresh cream/ thick cream
• 1 tbsp butter
• Salt, to taste
• Sugar, a pinch

Instructions:

1. To begin with, heat oil in a Kadai and fry in the marinated chicken pieces in 2-3 batches without overcrowding for 15 minutes on medium-low turning over every 5 minutes.
2. Next, in a pan/ skillet pour in the oil from the Kadai used for frying, about 2 - 3 tbsp.
3. Add your dry spices, cardamom, and cloves into the oil and sauté for a minute and add in the chopped onion and sprinkle some salt and let it get translucent.
4. Next, add in the ginger-garlic paste and sauté till the raw smell disappears and add in the chopped tomatoes. Close and cook for 2 minutes.
5. Now add the powders - Turmeric, Chilli powder, tandoori masala powder, mix for a minute and pour in the water and let it boil for a couple of minutes and set aside.
6. Once cooled, grind in a mixer and strain to get the residual smooth paste.
7. Next in a pan /skillet add the butter and add in 2 tsp of Chilli powder to the butter for that rich color.
8. Now add the strained paste to the butter and once boiled add in the cream and salt.
9. Depending on the consistency pour in water if required.
10. Add in the dried Fenugreek leaves by placing it in your palm and rubbing your hands to make it into powder and add in a pinch of sugar to balance out the flavours.
11. Finally, add your fried chicken tikka to the Masala and let it boil for 5 minutes on simmer. Ta-da! Your Chicken Tikka Masala is ready to devour. 🤤🤤

1. If you do not have tandoori chicken Masala feel free to use 1 tsp Coriander powder, 1 tsp chili powder, 1/2 tsp pepper powder, 1/2 tsp garam masala for the same.
2. Even though I cooked it spontaneously I had cleaned and marinated the chicken with salt earlier.
3. The oil is going to look burnt as the yogurt in the marination will turn black while frying, so do not pour in too much oil for frying.
4. For that charred look, I fried the chicken on a high flame in the last 2 minutes.