Ingredients

• Boneless Chicken, cubed – 500 gms
• Capsicum, diced – 1/4 cup (optional)
• Onion, diced -1/4 cup (optional)

Marinade

• Lemon juice – 1 tbsp
• Yoghurt – 1/2 cup
• Red Chilly powder – 1 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder – 1/4 tsp
• Ginger-Garlic paste- 2 tsp
• Oil – 2 tbsp
• Salt to taste

For the gravy

• Onion, finely chopped – 1 large
• Tomatoes, chopped – 2 large
• Ginger-Garlic paste – 1 tbsp
• Cumin powder-1 tsp
• Coriander powder- 2 tsp
• Garam masala powder-½ tsp
• Red chilly powder- 1 tsp
• Kasuri Methi (Dry fenugreek leaves) powder – 1 tsp
• Cashew nuts – 1 tbsp
• Oil – 2 tbsp
• Water –  ½ to 1 cup,  according to the the consistency of the gravy you require
• Coriander leaves, chopped – 1/2 cup
• Salt to taste

Method

1. Mix all the marinade ingredients together. Apply this marination to chicken pieces and to the diced vegetables. Refrigerate 2 to 3 hours.
2. Blend the chopped tomatoes and cashew nuts and keep it aside.
3. Spread the chicken pieces directly on the griddle. When the chicken is cooked on one side turn it on the other side and when it is half cooked sprinkle the vegetables on top. Continue cooking for 5-6 minutes.
4. Heat oil in a saucepan, add cumin seeds and when they begin to splutter, add onions and saute till it is lightly browned.
5. Add ginger-garlic paste and saute  till the raw smell goes.
6. Reduce the heat and add cumin powder, coriander powder and chilli powder. Mix well.
7. To this add tomatoes and cashew nut paste with water. Add salt, cover and cook till the gravy thickens.
8. Now drop the ChickenTikka with the vegetables. Simmer for 5-10 minutes.
9. Finally, add the kasuri methi and garam masala powder. Cook 1 more minute and remove from heat.
10. Garnish with coriander leaves and serve hot with naan or paratha.