Transfer these pieces to a mixing bowl and put ginger garlic paste, coriander powder, Kashmiri red chilli powder, salt, garam masala powder, black pepper powder, turmeric powder, cumin powder, lemon extract and a small chunk of curd.

Mix all ingredients so that each piece is coated with this thick spice paste. Keep aside and marinate for an hour.

If you have a microwave for grilling or barbeque equipment we can cook with them or else we need to shallow fry them.

In our version we shallow fry, so add little oil in a pan and put chicken pieces and cook on low to medium flame.

Flip and cook them till they turn golden or dark brown color to exhibit grilling flavor. Remove from oil and keep aside.

If there is any oil leftover in the pan, add cumin seeds and onions, or else fry them by adding a spoon of oil.

Meanwhile, make tomato puree by putting tomatoes in a mixer grinder.

Add a little ginger garlic paste and sauté for a while and add tomato puree.

Sprinkle little Kashmiri red chilli powder to give reddish texture, turmeric powder, coriander and jeera powders, salt as per your taste and garam masala powder to spice up the recipe.

Add required water so that we get spices in gravy that can be released and spread through this thick gravy.

Based on the texture we need we add water (if you want thick gravy add more water or else lower quantity to get thick texture).

Put chicken pieces and cook for 5 minutes and then add fresh cream. Mix.

As we have added fresh cream, saltiness may drop so check the taste of the recipe, if necessary adjust salt as per your taste.

Sprinkle kasuri methi and serve chicken tikka masala recipe hot.