Marinade:

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760 gm boneless, skinless chicken thighs, cut into bite-sized pieces

1 tsp ground cumin (jeera powder)

1 tsp ground coriander (dhania powder)

2 tsp sweet paprika (or 1 heaped tsp Kashmiri chili powder for color)

¼ tsp ground black pepper

1 tsp garam masala powder

1 heaped tsp tikka masala seasoning (or tandoori masala)

3 heaped tbsp thick Greek yogurt (or strained plain yogurt)

27 gm / 1 tbsp finely grated ginger

30 gm / 6 large cloves / 1 tbsp finely grated garlic

1 tsp fresh lemon or lime juice

¼ cup oil

½ tsp salt

½ tsp heaped kasoori methi (dried fenugreek leaves)

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Sauce:

1 tbsp soy sauce

2 tbsp tomato ketchup

1 heaped tsp paprika (or Kashmiri chili powder)

1 tsp sugar (optional)

⅓ cup water

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Stir fry:

1 tbsp oil

1 tbsp butter

½ tsp chilli powder

1 large onion (half chopped and half sliced)

1 large capsicum (chopped and sliced)

2 large garlic cloves chopped

1 tsp tikka masala powder

1 tsp roasted cumin seed powder

1 tsp chaat masala

¼ tsp salt or as per taste

Chopped coriander leaves

Chopped green onions

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1. Marinate the chicken with the spices and yogurt for at least an hour, or overnight.

2. Smoke the marinated chicken using hot charcoal.

3. Bake the chicken in the oven at 375°F (convection) or 400°F (without fan) for 35 minutes, flipping halfway through.

4. Make the sauce by mixing soy sauce, tomato ketchup, paprika, sugar, and water.

5. In a pan, fry the onions, garlic, and capsicum. Add the tikka masala, chaat masala, and roasted cumin powder.

6. Add the baked chicken, sauce, and fresh herbs. Stir and cook for 2-3 minutes on medium-high heat.