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Make the chicken tikka: Put the chicken in a bowl, add 1 teaspoon of the chile powder, 1 tablespoon of the lemon juice, and the salt, and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for about 30 minutes. Combine the yogurt, the remaining 1 tablespoon lemon juice, the ginger paste, the garlic paste, the remaining 1 teaspoon chile powder, and the garam masala in a large bowl. Add the chicken and mustard oil, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for about 2 hours. Preheat the oven to 400F/200C. Thread the chicken onto skewers. Put the skewers on a baking sheet and bake on the middle rack of the oven for 15 to 20 minutes. Remove from the oven. Slide the chicken off the skewers onto a plate and set aside. Make the sauce: Place a nonstick saute pan over medium heat and add the oil and butter. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they change color, add the onions and saute for 5 minutes or until well browned. Add the ginger paste and garlic paste and saute for 1 to 3 minutes. Add the ground cumin and coriander and stir well. Add the tomatoes and stir. Lower the heat to low and saute for 15 minutes or until the tomatoes are completely cooked and the oil comes to the top. Add the salt and stir. Add the tomato puree and saute for 2 minutes. Stir in 1/2 cup (100 ml) water and cook for 2 to 3 minutes. Add the chicken tikka and simmer for 5 minutes. Add the chile powder, garam masala, and 1 tablespoon of the cilantro. Stir well and cook for 2 minutes. Stir in the kasoori methi and cream. Remove from the heat and transfer to a serving bowl. Garnish with the remaining 1 tablespoon cilantro and serve hot.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Tabletop tandoor — extreme dry heat for naan and tandoori
700+ recipes from Mexico's 32 states — definitive overview
Cast iron press for corn tortillas, flatbreads