add salt, pepper powder, garam masala, red chili powder, ginger garlic paste, squeeze half a lemon, yogurt, and mix well.
leave the marinade for 1 hour if using thigh pieces and 2-3 hours if using the breast pieces.
Making Pulao Rice
soak the rice in water for 30 minutes and wash for 2-3 times before use.
dry roast the cardamom and fennel seeds for a minute, make them into a powder and keep aside.
heat ghee and oil in a vessel.
add thinly sliced onions, green chilies, salt and saute until light brown.
add turmeric powder, ginger garlic paste, pulao masala and mix well.
pour water and bring to a boil.
when the water starts to boil, add the soaked rice and mix well.
add fresh mint leaves.
water stops to boil after adding the rice so bring to a boil again.
when the rice starts to bubble, turn the heat to simmer and cook until the rice is perfectly done.
Making Tikka Masala
heat 3 tbsp of oil in a pan.
add the chicken marinade and mix well.
cover it and cook for 7-10 minutes on medium heat.mix in between.
take the chicken pieces into a plate and keep aside.
add tomato paste, diced onions&green pepper, salt, red chili powder, ginger garlic paste, garam masala to the gravy and mix well.
cook until the oil oozes out.
meanwhile, thread the chicken pieces onto a skewer and keep on flame directly rotating in all directions until they get a nice smoky flavor and slightly burnt texture.
put the chicken pieces back into the gravy, mix well and cook for 2-3 minutes.
add chopped coriander leaves and turn off the flame.
Serving
combine the pulao rice and chicken tikka masala well before you serve.