Method

To Marinate

1. Cut the chicken thighs into bite size pieces.
2. Add ginger and garlic in a wet grinder and blend to a smooth paste called the ginger- garlic paste.
3. In a bowl, mix the yoghurt with the chickpea/gram flour to get rid of any lumps and add to the ginger-garlic paste from the blender.
4. Add Kashmiri chili powder, coriander powder, then mix with the ground cinnamon, saffron and salt.
5. Stir the mix well and then add the chicken pieces, mix well making sure to coat them in the thick marinade. Leave to marinate overnight or at least for a few hours to marinate the chicken well to make it juicy and succulent.

To Grill the Chicken

1. Preheat the grill (upper element or flame of the oven) to 250˚C. Soak wooden skewers in water. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Metal skewers are better than wooden skewers.
2. Cook under the grill for 8-10 minutes on the top rack. Turn the skewers every 5 minutes, until cooked through and slightly charred around the edges.
3. Heat a heavy bottom sauce pan and add the butter. Add black cardamom, cinnamon stick and cloves.
4. Fry on high heat for 20 seconds, add the onions and sauté for 5-7 minutes on medium heat until light brown.
5. Add the grated ginger, garlic and julienned chili. Fry for a further minute and add the Kashmiri chili powder, garam masala powder along with the tomato paste. Stir well and cook for a couple of minutes.
6. Add the double cream or cashew nut paste, stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
7. If the curry is too thick add a splash of water. Stir in the honey, fenugreek powder and chopped coriander leaves, season to taste.
8. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Squeeze in the lemon juice and serve with naan bread. (garnish with fresh coriander)