Chicken Tikka Kadhai Masala

In a bowl, combine chicken pieces with lemon juice, salt, and black pepper powder. Marinate for at least 30 minutes.

In a separate bowl, blend ginger garlic paste, chopped green chillies, turmeric, homemade tandoori masala, salt, roasted coriander seeds, cumin seeds, black salt and mustard oil.

Stir in most of the yogurt, reserving 2 tablespoons for later. Mix thoroughly.

Evenly coat the chicken pieces with this mixture and marinate for 2-3 hours, or preferably overnight in the refrigerator.

Heat a grill pan or heavy-bottomed skillet over medium-high heat, lightly brushed with oil.

Arrange the marinated chicken pieces in the pan without crowding; cook in batches if needed. Sear each side for 5-7 minutes until cooked and charred. Reserve any leftover marinade for later use.

Transfer the chicken from the grill pan and set it aside.

In a heavy-bottomed kadhai/wok, add oil and heat over medium.

Sauté dry red chillies, star anise, bay leaf, mace flower, green cardamoms, and cinnamon for about a minute until fragrant.

Add onions and sauté until they are soft and golden.

Stir in ginger garlic paste and cook until the raw smell fades.

Mix in cumin powder, garam masala, turmeric, fenugreek leaves, and Kashmiri red chilli powder. Cook briefly before adding the reserved marinade. Cook for a few more minutes.

Add water and bring to a boil, then simmer for 10-15 minutes until the gravy thickens.

Return the cooked chicken to the kadhai, mixing well to ensure each piece is well-coated with the gravy. Allow simmering briefly to meld the flavours.

Taste the gravy and adjust the seasonings as needed.

Stir in the reserved yogurt and simmer for one more minute before turning off the heat. Let the dish rest for a few minutes.

Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.