Chicken Tikka - Two methods

Chicken Tikka 1 :

 The Recipe - Ingredients Part I.
2 lbs. boneless chicken breast ,1/4 cup yogurt ,3 t. minced ginger ,3 t. crushed garlic ,1/4 t. white pepper
1/4 t. cumin powder ,1/4 t. mace ,1/4 t. nutmeg ,1/4 t. green cardamom powder ,1/4 t. chili powder
1/4 t. turmeric ,3 T. lemon juice ,4 T. vegetable oil ,Melted margarine (for basting)
Part II.
5 oz. tomato paste ,10 oz. tomato puree ,2 lbs. tomatoes, chopped ,2 t. ginger paste ,2 t. garlic paste
2 t. green chilies ,1 T. red chili powder ,2 t. cloves ,8 green cardamoms ,salt to taste ,3 T. butter
2/3 cup cream ,1 t. fenugreek ,2 t. ginger, julienned ,honey to taste 

The Method :
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.

While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Chicken tikka 2  : Murghi Tikka (serves 4 to 6)

You need to plan ahead for this one as it marinates 6 to 24 hours. The longer the better.
INGREDIENTS
3 chicken breasts, boned and skinned - net weight after boning and skinning, about 2 3/4 lbs. or 1 kg 250 g)
1 1/4 teaspoon salt ,One juicy lemon ,6 tablespoons plain yoghurt ,A 1 inch (2,5 cm) piece of fresh ginger, peeled and finely grated ,3 cloves garlic, peeled and mashed to a pulp ,1 teaspoon ground cumin seeds
1/8 to 1/4 teaspoon cayenne pepper ,1/4 teaspoon garam masala ,2 teaspoons yellow liquid food colouring mixed with 1/2 teaspoon red liquid food colouring ,About 4 oz (110 g) unsalted butter, melted

Remove all the fat from the chicken pieces. Cut each breast in half, lengthwise, and then cut each half, crosswise, into three or four, more or less equal pieces. Lay the pieces in a single layer on a platter. Sprinkle half the salt over them. Squeeze the juice from half the lemon over them as well. Rub the salt and lemon into the chicken. Turn the chicken pieces over and do the same on the second side with the remaining salt and lemon half. Set aside for 20 minutes.
Meanwhile, put the yoghurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam masala. Stir to mix.
After the chicken has sat around in its first marinade for 20 minutes, brush one side with the food colouring. Turn the chicken pieces over with a pair of tongs and brush the second side with the colouring. Put the chicken pieces and all accumulated juices in a bowl. Hold a sieve over the chicken pieces. Pour the yoghurt mixture into the sieve and then push through as much of it as you can with a rubber spatula. Fold this second marinade over the chicken pieces. Cover tightly and refrigerate for 6 - 24 hours.
Preheat your oven to its maximum temperature.
Thread the chicken pieces on skewers, leaving a little space between each piece. Balance the skewers on the raised rim of a baking tray or on a rack placed on the bottom of a sheet pan, making sure that the meat juices will drip on the tray and on on your oven floor. (I line my sheet pan with aluminum foil for easy cleaning).
Brush the chicken with half the melted butter and put in the oven for about 7 minutes. Take out the baking tray and skewers. Turn the chicken pieces over and brush again with butter. Bake another 8 to 10 minutes or until chicken is just done. Do not overcook.