1 kg boneless skinless lean chicken
1 cup yoghurt
1 teaspoon lemon juice
2 tablespoons canola oil
2 teaspoons sweet paprika
1 teaspoon coriander powder
1 teaspoon cardamom powder
4 cardamom and clove pods
2 tablespoons ginger-garlic paste
1/2 tablespoon chilli powder
Salt to taste
5-6 tomatoes (ground and puréed)
2-3 spoons fresh cream
Almonds (to garnish)
Cut chicken into small pieces and marinate it in the yoghurt. Add 1 tablespoon ginger garlic paste, salt, 1 tablespoon sweet paprika, half a teaspoon of coriander powder and lemon juice. Mix well and keep in fridge for 3-4 hours.
Put the chicken on the skewers and cook in the oven until done.
In a hot pan, add 2 tablespoons canola oil then add cardamom, cloves, 1 tablespoon garlic ginger paste.
After 1 minute add tomato puree.
Then add coriander and cardamom powder, 1 tablespoon sweet paprika, salt and pepper to taste (not too much, because the chicken absorbs a little salt in the marinade).
Keep cooking on a slow heat for around 30-35 minutes and add 50g butter.
At this stage add cooked chicken and 2 tablespoons cream. Cook for another 2-3 minutes and serve hot with garnish of fresh cream and sliced almonds.