800 grams of chicken cut into 1″ chunks (preferably boneless)
For the marinade
4 tablespoons yoghurt
4 tablespoons vinegar or lemon juice
1 teaspoon(s) each of cumin and red chilli powders
2 teaspoon(s) hot spice mix (garam masala) powder
2 tablespoon(s) thick fresh cream (optional)
2 teaspoon(s) each of ginger, garlic pastes
½ teaspoon(s) saffron soaked in little milk
1 tablespoon(s) dried fenugreek(kasoori methi) leaves (optional)
salt to taste
a few drops of edible orange-red color (optional)
1 tablespoon(s) butter for basting
For the gravy
2 big tomatoes finely chopped
2 onion(s) finely chopped
2 tablespoon(s) milk
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 teaspoon(s) hot spice mix (garam masala) powder
2 teaspoon(s) each of finely chopped ginger and green chillies
1 tablespoon(s) dried fenugreek (kasoori methi) leaves (optional)
2 tablespoon(s) butter / oil
salt and sugar to taste
finely chopped coriander leaves for garnishing
Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.
Skewer the chicken chunks and grill them in a hot oven for about 25 minute(s) or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 8 minutes.
Heat the butter / oil on in a heavy-bottomed pan and fry the chopped ginger and garlic to golden brown. Add the onions and saute on medium level till they are browned but soft. Add the chopped tomatoes and fry till the fat separates. Add the spice powders and fry for a few seconds. Add the grilled chicken chunks and saute for a little time. Add the salt and sugar. Increase the heat and slowly add the milk stirring constantly. Simmer the chicken on low level for about 10 minute(s).