Chicken Tikka Masala

Begin by taking the chicken in a bowl.
Add in the salt, juice of 1 lemon, ginger and garlic paste. Mix well and keep aside for atleast 15 min in the refrigerator.

Meanwhile begin making the second marination by taking the mustard oil in a bowl. Add in the red chilli and mix well using a whisk.
Next add in the hung curd, juice of ½ a lemon, salt, ginger and garlic paste and methi leaves powder. Whisk all of this together.
Once the chicken has spent 15 min in the first marinade. Transfer it into this bowl and mix well together until evenly coated. Rest the chicken in the second marinade for about 30 min.
Once the time is up, heat a pan, preferably a grill pan, over high flame until extremely hot. Lay down the chicken on the pan. Smoke along with “hiss” sound should develop as you place the chicken on the pan.
Flip the chicken once the colour is developed on one side, in the same order you laid them down in the pan.
Once the colour develops on both sides, lower the flame and cook for 20 min or until done.
Once cooked, transfer to another container and reserve.

Begin by melting butter in a deep vessel pan. Add in the bayleaf, cook for 30 sec and adding the chopped onion.
Cook the onion in the butter until it begins to brown. Then add in chopped ginger and garlic, cook for about 2 min and add in the chopped green chilli.
Cook this until the onion is well browned. At this point add in the kashmiri chilli powder and salt. Stir or about 2 min. Add in tomatoes to stop the chilli from burning.
Roast the tomatoes well while stirring. Cook until the butter starts leaving the tomatoes. Cook for another minute and add in the chicken and cook for another 4-5 minutes.
Add in a bit of water and mix well until the gravy thickens, sprinkle methi leaves and chopped coriander and mix well.
Finally, lower the heat and add in cream and mix well until it starts to resemble a curry. Adjust the seasoning and serve hot, garnished with sprig of coriander.