In India, tikkas are simply small pieces of anything, and in this much-loved curry it's chicken. Traditionally the chicken pieces marinate in spices for hours and are then grilled in a clay oven and added to a rich tomato-based sauce. But to make the process simpler and quicker, we skip the marinating, brown the seasoned chicken in a hot skillet, and simmer it in the masala mixture. For authentic color and flavor, plan ahead to have the Kashmiri chili and fenugreek leaves on hand. Or skip them; the dish will still taste great. The recipe is a Yummly original created by Prerna Singh.