It is a 3  Steps recipe.

STEP1- MAKING CHICKEN TIKKA MASALA POWDER

INGREDIENTS:

1 tsp of Sabut Dhaniya/ whole coriander seeds

1 tsp of Zeera/Cumin seeds

3 black peppers corns

2 bay leaves

3 whole red chillies

1 inch long cinnamon sticks

1 black cardamom

2 Cloves

1 green cardamoms

(Roast very lightly the above mentioned spices in a pan. Let them cool down and grind it into a smooth powder. Keep it aside).

MARINADE THE CHICKEN

1 kg boneless Chicken

3 tsp of ginger, garlic and onion paste (homemade if possible)

2 tsp of Yogurt

Half a tsp of turmeric powder

1 tsp of salt

1/2 tsp of Amchoor powder or 3 tsp of lemon juice

Quarter tsp of food color

2 tbs of melted butter (on room temperature).

METHOD:

Wash chicken, dry it, and cut into into small cubes. Take it out in a large size bowl , add the chicken tikka masala you have prepared in the grinder and all the above mentioned ingredients for the marination. Mix it all very well.

Put a cling film or cover it with a plate and keep it aside for as long as you can but minimum 2 hours. In hot weather, keep it in the fridge.

After two hours, put the chicken cubes either on a skewer and roast them on gas stove or bbq- whatever is easier or just place the cubes in an oven tray and roast them till they are done nicely.( SEE PHOTOS). Once they are done, keep them aside.

FOR GRAVY:

INGREDIENTS:

6 garlic cloves chopped finely

1tsp of cumin seeds

2 inch long ginger chopped roughly

2 yellow chillies or 1 medium size paprika (chopped roughly).

2 medium size onions chopped roughly

3 medium size tomaotoes

3 tsp of coriander powder

1 and 1/2 tsp of chili powder

Salt (to your taste)

2 tsp of dried methi/fenugreek

2 serving spoons cooking oil

2 tsp of melted butter

METHOD:

In a wok or a pan, heat two serving spoon oil, first fry garlic and cumin seeds, and ginger and Paprika- once they start getting lightly golden, add onions and all the ingredients mentioned above, Saute it till oil start separating.

Take out the oil in a cup as much you can. Let the gravy cool down. Once it has cooled down, blend it in a mixer till it is smooth. In a pan, pour the oil that you had saved from the gravy, add the masala paste that you have just grounded. Let it cook for five minutes with the lid on, add methi and chicken and let it cook for ten minutes. Now close the lid and add 4 tbs of cream. Mix it well and let it cook for one minute or so. 

Take it out in a serving bowl, and garnish it with little bit of coriander leaves and pour 2 tbs of melted butter. Serve it hot.

Eat it with Paratha/roti or rice!