A perfect first-dish for someone who’s new to Indian cuisine and a go-to dish for anyone who loves the taste of Indian spices.

• Ingredients:

• Tikkas:
• 1/3 cup (75 mL) yogurt
• 1 tbsp (15 mL) lemon juice
• 1½ tsp (7 mL) ginger garlic paste
• 1 tbsp (15 mL) coriander powder
• 1½ tsp (7 mL) Kashmiri lal mirch
• ½ tsp (2 mL) garam masala
• 1½ tsp (7 mL) Vegetable Oil
• Salt
• 1½ lbs (680 grams) chicken thighs, boneless, skinless, cut in bite sized pieces
• Gravy:
• 2 tbsp (30 mL) Vegetable Oil
• 1 tbsp (15 mL) ginger garlic paste
• ¼ cup (50 mL) fresh onion paste
• ½ tsp (2 mL) turmeric
• 1 tbsp (15 mL) coriander powder
• 1 tsp (5 mL) garam masala
• 1 tsp (5 mL) crushed black pepper
• ½ tsp (2 mL) powdered cloves
• ½ tsp (2 mL) cardamom powder
• 1 can (15 oz) tomato sauce
• ½ cup (125 mL) heavy cream
• Salt

• Method:

• Tikkas:
• Mix all ingredients together. Cover and refrigerate. Marinate for at least 1 hour or overnight.
• Heat grill on medium high heat.
• Thread chicken pieces into skewers. Lightly oil grill. Grill chicken, 5-8 minutes or bake for 15-20 minutes at 350°F (177°C), until almost done.
• Sauce:
• Heat oil in a thick bottom pan. Add ginger garlic paste and onion paste. Cook for 4-5 minutes on medium high until golden brown.
• Add dry spices. Stir in tomato sauce. Simmer on medium low about 5-8 minutes until it begins to thicken.
• Add salt. Stir. Add heavy cream. Stir. Add chicken. Mix well. Simmer 3-5 minutes on medium low heat.
• Turn off heat. Cover and let rest for 5 minutes.
• Serve hot with naan or steamed rice.

• Tip:

• If baking, add chicken drippings to sauce for extra flavor.

• ©/® Smucker Foods of Canada Corp. or its affiliates.