Chicken tikka: prepare the chicken tikka as per the recipe; you can avoid the cubes of capsicum, onion and tomato in it.
Cumin Seeds: 1tsp
Bay leaves: 2 leaves
Cardamom, cloves and cinnamon: few
Onion: 3 (finely chopped)
Ginger and garlic paste: 2tbsp
Coriander powder: 1tbsp
Kashmiri chilli powder: 2tbsp
Garam Masala: 1tbsp
Cashew paste: 3tbsp
Coriander leaves: few
Cardamom: 3 pods
Cumin seeds: ½ tsp
Lime juice: 1tsp
Onion: 2 (cut in cubes)
Capsicum: 2(cut in cubes)
Tomato: 1 big (cut in cubes)
Method Of Preparation
In a blender, add tomato, cashew paste, coriander leaves, cardamom, garam masala, cumin seeds, curd and lime juice to a smooth paste and keep aside.
Heat oil in a pan and add cumin seeds, bay leaves, cardamom, cloves and cinnamon.
Stir for a while and add in finely chopped onion and salt. When onion starts to brown add in ginger garlic paste to it and stir the raw smell of it leaves.
Now add in coriander powder and Kashmiri chilli powder to it.
Stir for a while and add in the blended cashew-tomato paste.
Stir for a while in low flame till it starts leaving from the sides and oils starts oozing through the sides.
Now add in the prepared chicken tikka pieces to it. Close with a lid and lower the flame.
Let it be there for 10-15 minutes in low flame.
Now add in the onion cubes and stir. And keep for 5 minutes in low flame with the lid closed.
Now add in capsicum cubes and tomato cubes and switch off the flame.
If needed, you can garnish with coriander leaves.