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Chicken Tikka with Kasuri

Ingredients:
For Marinating:
2 lbs - chicken boneless breast, cuts into small pieces
1/2 cup - yogurt
1 tbsp - kashmiri mirchi
2 tbsp - onion paste
1 tbsp - garlic paste
1 tbsp - ginger paste
1/2 cup - chilli sauce
1/2 tbsp - vinegar
crushed black pepper
salt to taste For Gravy:
2 - big onion (make rough paste)
ginger garlic paste
1 tbsp - turmeric powder
1 tbsp - cumin powder
3 - tomatoes, medium size
3 - potatoes medium size, cuts into 4 pieces and mixed with salt
2 tbsp - kasuri meethi leaves (dry fenugreek leaves)
You will get all the spices in any Indian grocery store
Method

1. Marinate the chicken pieces with the entire ingredient listed for marinating.
2. Now keep the chicken in refrigetor for 5 to 6 hours.
3. Take out the chicken let it come to the room temperature, once it come to the room temperature it is prepare to put in the oven.
4. Now preheat the oven and roast the chicken pieces for � hour at 350 degree F.
5. Put the potatoes pieces in micro oven for 2 mins and then fry in oil, now keep aside.
6. Now in a kadai heat some oil, in oil add bay leaf, cardamom, and cinnamon.
7. Add onion paste, ginger garlic paste, fry for sometime, at least the paste turn golden in color.
8. Add tomatoes and fry, now in a bowl add the turmeric powder, cumin powder, salt to taste, kashmiri mircha powder according to your taste.
9. Mix with water to make a paste, and now add the paste to the fry in kadai and fry until the oil is comes out of the gravy.
10. Now add the chicken pieces and fry it.
11. Once the oil start to comes out from the gravy, add the potatoes, add 2 cups of boil water.
12. Let the chicken gravy boiled for ten mins in low, after 10 mins switch off the oven.
13. In microwave put 2 tsp of dry fenugreek leaves (kasuri meethi) and set the micro for 1 mins.
14. Now wait until the leaves turn cold, smash the dry leaves in your hand plum.
15. Sprinkle over the chicken and cover it with lid, so that the smell of kasuri meethi mixed with the gravy well.
16. Open the lid before serving.
17. Serve with rice or wheat tortilla.
18.