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INGREDIENTS The Chicken Tikka 8 Chick e n Le gs.

The First Marination

2 0 g/ 3 1 / 2 t sp 1 0 g/ 1 3 / 4 t sp 6 0 m l/ 1 / 4 cu p

Ga r lic Pa st e ( st ra in ) . Ginge r Pa st e ( st r a in) . Le m on Ju ice .

The Second Marination

1 1 0 g/ 1 / 2 cu p 3 0 m l/ 2 Tbs 2 0 g/ 3 1 / 2 t sp 1 0 g/ 1 3 / 4 t sp 3 g/ 1 t sp 1 .5 g/ 1 / 2 t sp 3 g/ 1 t sp 1 .5 g/ 1 / 2 t sp 1 .5 g/ 1 / 2 t sp 1 .5 g/ 1 / 2 t sp Sa lt Yogh ur t . Cr e a m . Ga r lic Pa st e ( st ra in ) . Ga r lic Pa st e ( st ra in ) . Red Chilli Pow de r . Ze er a / Cu m in Pow de r . M ot t i Ela ichi/ Bla ck Ca r da m om Pow de r. Ch ot t i Ela ich i/ Gr e e n Ca rda m om Pow de r . D a a lche e n i/ Cin na m on ( 1 ) . Gu la a bpa n k h r hi/ Rose Pe t a l Pow de r .

The Gravy

9 0 g/ 3 oz 1 5 g/ 2 1 / 2 t sp 1 5 g/ 2 1 / 2 t sp 1 k g/ 2 1 / 4 lb 1 0 g/ 1 " pie ce 2 2 0 g/ 3 1 / 2 t sp Sa lt 1 .5 g/ 1 / 2 t sp 1 5 0 m l/ 5 oz 3 g/ 1 t sp 1 .5 g/ 1 t sp

Bu t t e r . Ginge r pa st e ( st ra in ) . Ga r lic pa st e ( st r a in ) . Tom a t oe s. Ginge r . Gr e e n Ch illie s. Ca she w n ut Pa st e . Red Chilli Pow de r . Cr e a m . Ga r a m M a sa la . Ka soor i M et h i/ D r ie d Fe n ugr e e k Le a f Pow de r .

Se rves: 4 Pre pa ra t ion Tim e :

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h our s

Cook ing Tim e:

m inu t e s

5-6

PREPARATION
TH E CH I CKEN : TH E YOGH URT: TH E M ASALA: Clean, wash, bone and cut into 11/4 tikka (cubes). Whisk in a bowl. Put all the spices in a grinder and make a fine powder. Sift and reserve.

TH E FI RST M ARI N ATI ON : Mix all the ingredients and rub the chicken evenly with this marinade. Reserve for 20 minutes. TH E SECON D M ARI N ATI ON : TH E OVEN : TH E SKEW ERI N G: TH E VEGETABLES: TH E GRI LLI N G: TH E GRAVY: Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this marinade and reserve for 4 hours in the refrigerator. Pre-heat to 350oF. Skewer the chicken pieces and keep a tray underneath to collect the drippings. Remove eyes, wash and roughly chop tomatoes. Scrape, wash and finely chop ginger. Remove stems, wash, slit and seed green chillies. Roast in a moderately hot tandoor for approx 8 minutes, on a charcoal grill for about the same time and in the pre-heated oven for 10 minutes or until 3/4ths cooked. Melt half the butter in a handi/pan, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates. Then add tomatoes and salt, stir, cover and simmer until tomatoes are mashed. Force the mixture through a fine mesh soup strainer into a separate handi/pan and keep aside.

COOKING
Melt the remaining butter in a saucepan, add ginger and green chillies, saute over medium heat for a minute, add the grilled chicken and stir for a minute. Then add the tomato puree and salt, bring to a boil, reduce to low heat, add cashew nut paste, stir, add red chilli powder and simmer until of thick sauce consistency. Remove, stir-in cream, bring to a boil, sprinkle garam masala and kasoori methi, stir and then adjust the seasoning. TO SERV E Dish out equal quantities of the chicken on each of 4 individual plates and serve with Pulao.

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