For the paste:
Four clothes of garlic
1 inch of peeled ginger
Half of a green chilli
The marinate
In a bowl add 4 tablespoons of yogurt
Add 2 tablespoons chickpea flour
1 tablespoon of ground coriander
1 tablespoon of cumin
Pinch of saffron
Pinch of cinnamon
1 tablespoon of Kashmiri chili powder (you also use 2 teaspoons of paprika and 1 teaspoon of cayenne pepper instead)
Toss these spices in the bowl with yogurt and the flour
Add a pinch of salt
Add the marinade from the blender
Mix it and add the chicken pieces
Leave it overnight
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Put chicken on wooden skewers
Broil on high for 25 minutes (turning every 10 minutes- look for the shards, they add an enormous flavor)
Making the gravy:
In a pan add half a stick of butter
Add half an inch of minced ginger
Add the other half of the green chili without seeds
Add two small pieces of cinnamon skin
Add six pods of Cardamon
Add four or five cloves
Sautee it
Add half of an onion, cut small(do not brown the onios, just soften)
Add 3 tablespoons of tomato paste
Add a tablespoon of the Kashmiri powder
Add a tablespoon of coriander powder
Add almost 1 cup heavy cream
Add a teaspoon of honey
Fresh coriander leaves
Add a pintch of salt
Then add the chicken to the sauce
Add half of a lemon juice
Serve with white Basmati Rice or Naan, or both!
Enjoy!
