In a bowl, mix yogurt, lemon juice, garlic paste, ginger paste, salt, cumin, garam masala, red chili powder and paprika and stir well.

Cut the chicken into bite-sized cubes and add to the yogurt mixture. Mix.

Cover and refrigerate for at least 1 hour, or overnight.

Cooking: Heat 2-3 tbsp oil in a pot and add the marinated chicken. Cook on high heat until all the moisture has evaporated and the chicken is cooked.

Smoking: Place a lit coal in a small steel bowl (or make a bowl using aluminium foil) and pour 1 tsp oil over it. Immediately cover the pot with a lit so that the smoke gets infused into the meat.

Gravy preparation: Heat 5-6 tbsp oil and add the onion paste. Cook on high until the water is evaporated. Now add ginger paste and garlic paste. Cook until golden and aromatic.

Add tomato cans (blend to form a paste) and cook until all the raw smell goes off. We do not need to evaporate the moisture at this stage. Just raw smell should be eliminated.

Add the smoked chicken to the gravy and mix.

Taste and add the remaining spices like red chili powder, cumin powder and coriander powder. Adjust salt if needed.

Sauté for 1 minute and add water to adjust the consistency to your liking.

Cover and cook on low for 5 minutes.

Now add cream, mix. Cover and cook on low for 2 minutes.

Chicken Tikka curry is ready. Garnish with some cream and fresh coriander.

You can serve it with naan or rice. Enjoy!