In a small pan, heat the corn oil, add turmeric powder and Arabic spices
Cut the chicken into cubes, add it to the pan, Add yoghurt and kraft cheese and mix , Add masala and salt
Put the chicken mixture in an oven tray and roast it for 15min on 200 C , Set it aside
Heat oil in a pan to sauté ginger and capsicum
Add the onion tomato masala and lababdar and bring to a boil.
Reduce the flame and add chopped coriander and cream.
Mix and add the chicken tikka
Cook the chicken for 5 to 7 minutes and add the fresh lemon juice
Place the chicken in a serving plate, garnish with dry chili and julienne ginger, then garnish with fresh coriander
Serve hot with two pieces of paratha