For the Chicken Tikka:

Wash the chicken with 1/4 cup white vinegar. Drain and keep aside.

Now marinate the chicken pieces with all tikka ingredients red chili powder, red chillie flakes, ginger garlic paste, salt to taste, yogurt, turmeric, garam masala, oil and lemon juice for 2 to 3 hours or overnight in a refrigerator.

Now you can either pan fry, grill in oven, BBQ or cook in a pan till all the moisture dries and the chicken is completely cooked.
choice is yours.

For the Karahi:

Heat a non-stick wok on medium heat and pour ghee or oil in it.

Now add tomatoes with ginger garlic paste, saute for a while.

Add in 1/2 cup water, mix well and cover with a lid, turn up the heat to high.

Cook till tomatoes are well tender, then remove the skins of tomatoes with a fork.

Using spoon, try to chop tomatoes until well mashed up.

Now add in red chilli powder, red chilli flakes, cumin seeds, coriander powder, turmeric powder, freshly ground black pepper and salt to taste.

Mix well and add in cooked chicken Tikka, stir and let it simmer for a while till well blended in the curry.

Add ginger, green chillies, 1 large tomato (cut lengthwise) sprinkle coriander leaves.

Cover the lid and let it simmer gently for 2 minutes.

Then add in dry fenugreek leaves and mix.

Serve hot with garnishing of ginger fresh green chilli and fresh coriander.