Creamy Chicken Tikka Curry

• 1 kg chicken, with bone, cut into medium size pieces
• 2 teaspoons green chilies, made into a paste
• 1 1/2 teaspoons ginger-garlic paste
• 1 teaspoon chili flakes
• 3/4 teaspoon white pepper powder
• 1/4 teaspoon ground black pepper
• 1 teaspoon smoked cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon allspice
• 3/4 teaspoon msg
• 1 tablespoon desiccated coconut
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 8 tablespoons yogurt
• 8 tablespoons cream
• 1 tablespoon salt
• 2 ounces oil

1. marinate the chicken pieces in all the ingredients & leave for atleast 1 hr or over night.
2. put in a pan & cook on low heat for 30-60 minutes, the gravy would have thickened by now.
3. now leave a piece of coal directly on the flame of the stove to heat till it is almost white hot.
4. pick this piece of coal with a pair of tongs n put in the middle of the creamy chicken tikka, n pour 2 oz of oil on the coal, it will immidiately start to smoke, so quickly cover with a tight lid & leave till the smoke dies down, about 10 minutes.
5. discard the coal piece.
6. serve.

chicken, green chilies, gingergarlic, chili flakes, white pepper, ground black pepper, cumin, coriander powder, allspice, coconut, lemon juice, white vinegar, yogurt, cream, salt, oil

Taken from www.food.com/recipe/creamy-chicken-tikka-curry-246054 (may not work)