For Garlic Mashed Potatoes
1. Bring a large pot of water to boil. Add potatoes, and boil until soft, about 20-25 minutes.

2. Drain, peel and mash the potatoes and place in a large bowl.

3. Heat butter in a pan, add chopped garlic and sauté till garlic is lightly brown.

4. Add mashed potatoes, and milk and mix well.

5. Add salt and crushed pepper and mix well.

For Turkey
1. In a bowl, add tamarind paste, ginger and garlic paste, 1 tsp red chilli flakes, 1 tsp of mixed herbs, red chilli powder, salt, garam masala powder, and black salt and mix well.

2. Pour half the cola into the turkey slice, rest to the marination and mix well.

3. Drain the cola from the turkey and keep the cola aside.

4. Add the turkey slices to the marination, mix well and keep it aside for at least 20-30 minutes.

5. Meanwhile make a sauce, take the leftover cola in a pan and reduce it to half, add soya sauce, brown sugar, nutmeg powder, and remaining red chilli flakes and mixed herbs, mix well.

6. When the sauce is half, switch off the flame and keep the sauce aside.

7. Now heat oil in a pan, place the turkey slices on the pan and grill from both sides, put leftover marination on top and cook until the turkey is cooked well.

8. Remove it to a serving plate, pour prepared sauce on top and serve hot with garlic mashed potatoes.

For First Marination
1. In a large bowl marinate chicken with ginger and garlic paste, 1/2 tsp of red chilli powder, lemon juice and salt.

2. Mix it well and keep it aside for 15-20 minutes.

For Second Marination
1. Heat mustard oil in a pan, add ajwain and gram flour mix it well and cook for a medium flame for about 2 minutes.

2. Switch off the flame, add turmeric powder and stir continuously. Keep it aside.

3. Take a mixing bowl, add the marinated chicken, remaining chilli powder, garam masala, black salt, gram flour and 1/2 tsp of salt, mix it well and keep it for 2-3 hours.

For Cooking
1. Heat a frying pan for 2-3 minutes. Add 1 tbsp of oil to the pan.

2. Place the marinated chicken into the pan, cover and cook on high heat for 3-4 minutes. Then cook on medium heat for 3-4 minutes.

4. Remove the lid and turn the chicken. Tilt the pan and take the leftover oil and pour on the top of each chicken.

5. Add half of the leftover marinated sauce to each chicken.

6. Cover and cook for another 4-5 minutes.

7. After 4-5 minutes, remove the lid and again turn the chicken. Add leftover marinated sauce on the top.

8. Cover and cook for another 2-3 minutes.

9. Meanwhile, take a burning charcoal in silver foil and add 4-5 cloves.

10. Put the silver foil in the pan and put some butter on top cover and cook for 2 min.

11. Remove chicken tikka on plates, brush some butter on top and keep them aside.

For Gravy
1. Heat 1 tbsp of oil in a pan. Add green cardamom and mace, and sauté till light brown.

2. Add chopped garlic and sauté till brown.

3. Add tomatoes and mix well.

4. Add salt, mix well and cook for 6-8 minutes or till the tomatoes turn pulpy.

5. Add red chilli powder, mix well and cook for 1 minute.

6. Switch off the flame, cool the mixture at room temperature and grind it to a smooth paste. Keep it aside.

7. Heat 1 tbsp of oil in another pan.

8. Add green chillies and ginger julienne, mix well and sauté for 1 minute.

9. Strain the tomato grey into the pan, and mix well

10. Add butter, and mix well. Cover and cook for 6-8 minutes on medium heat.

11. Add fresh cream, mix well and cook for 1 minute.

12. Add chicken tikka, mix well and cook for 2-3 minutes.

13. Add kasoori methi and honey, mix well and cook for another 30 seconds.

14. Switch off the flame, and stir well. Remove in a serving bowl and sprinkle some kasoori methi on top. Garnish with fresh cream and coriander leaves and serve hot.