Chicken Tikka Masala For marinade: 1 cup        Fresh yogurt (should not be sour) 1 cup        Finely chopped fresh coriander leaves 2 tbsps     Ginger paste 3 tbsps     Garlic paste 3-4 tbsps  Garam masala 6              Peppercorns (or) 2 dry         Red chillies 3 tbsps      Lemon juice 1/2 tsp      Orange food coloring 1 kg          Chicken (breast or thigh skinless                  and cut into 2" chunks) For the gravy: 6                        Cloves garlic chopped fine 5 pods                Cardamom 2 tbsps               Garam masala 2 tsps                 Soft brown sugar 1 cup                  Single cream 6 medium-sized   Fresh tomatoes chopped fine 2 medium-sized   Onions finely chopped 3 tbsps               Almonds blanched and ground                           to a paste 3 tbsps               Cooking oil Salt to taste

Preparation:1.Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor. 2.Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight. 3.Thread the chicken onto skewers and keep ready. 4.Preheat your oven or grill to medium high (200 C/ 400F). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside. To make the gravy: 5.Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft. 6.Now add the cardamom and the garlic. Fry for 2-3 minutes. 7.Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms. 8.Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes. 9.Add the cream and mix well. Turn off the flame. 10.Garnish the dish with chopped coriander leaves and serve hot.