- STEP 1
First, cut the chicken into bite-sized chunks. Wash chicken pieces thoroughly, drain the water completely and pat dry.
- STEP 2
Mix all the marinade ingredients and marinade the chicken and refrigerate for at least 2 hrs (for best results, refrigerate overnight).Then bring it to room temperature before cooking.
- STEP 3
To make the sauce, heat the ghee or oil in a frying pan over a medium-high heat and add the chopped onions. Fry onions evenly until soft and golden brown.
Add ginger garlic paste and fry to get an aroma.
- STEP 4
Meanwhile, grind the seeds from the cardamom pods, the cinnamon stick and cloves to a smooth powder using a pestle and mortar.Then adding the powdered spices, fry for a minute or so.
- STEP 5
Now, add tomatoes and tomato puree plus 300ml water, bring to a simmer, cook at medium heat until the oil starts to pool around the sides of the pan.
- STEP 6
Meanwhile, heat your grill as high as possible, and thread the chicken onto metal skewers well together. Put on a lined baking sheet as close to the grill as possible and grill chicken well on each side for about 8-10 minutes, until nicely charred at the edges.
- STEP 7
Puree the sauce until very smooth. Once the chicken is grilled, return the pureed sauce to the pan on a medium heat. Mix any remaining marinade into the sauce, along with the chillies, cream and paprika . Add the grilled chicken, fenugreek and garam masala into the pureed sauce and cook in a medium heat for about five minutes.
- STEP 8
Pour in the cream and garnish with coriander leaves, off the flame and serve it hot.