For the chicken tikka, coat the chicken with the ginger and garlic pastes, lime juice and a good pinch of salt and set aside. In a bowl, mix together the yoghurt, chilli powder, garam masala, fenugreek, mustard oil and another pinch of salt. Pour over the chicken pieces and rub thoroughly until well coated. Cover and transfer to the fridge for at least 3-4 hours.
When ready to cook, make the sauce. Heat the oil in a pan over a medium heat. Add all the tomatoes, the ginger, garlic, green chillies, cardamom pods, mace, cumin seeds and bay leaves to the pan and sauté for a couple of minutes. Add the chilli powder and simmer over a medium heat for 20 minutes or until the tomatoes are completely cooked.
Preheat the oven to 200C/180C F/Gas 6. Strain the sauce through a sieve set over a bowl and set the liquid aside. Pour what is left in the sieve on to a tray and pick through to remove and discard the whole spices. Transfer to a blender and blitz, with a little water if needed. Pass this through a sieve and add to the tomato sauce. Put the sauce back on the heat and cook for another 10-15 minutes. Check the seasoning and add the honey, cream, butter and fenugreek.
Meanwhile, put the marinated chicken on a baking sheet and cook in the oven for 15-20 minutes or until cooked through. Put the cooked chicken pieces into a pan set over a medium heat and add the makhani sauce. Cook for another couple of minutes to reduce according to your desired consistency. Garnish with coriander, add a knob of butter and serve with the rice and/or naan.
Recipes and photographs taken from Yatra by Rohit Ghai, food photography by Gareth Morgans, (Nourish, £30)
