Marinate the
chicken cubes in lemon juice, salt, chili powder, yogurt, ginger, garlic and
tandoori powder for at least half an hour. Overnight is best. Preheat the oven
to the highest grill setting. Place the chicken on a baking tray closest to the
grill and grill for at least 10 minutes on each side or until cooked. Allow the
chicken to cook until it JUST starts to char.
To prepare
the gravy, heat and melt the butter. Add to it the the cardamoms, cinnamon
sticks and cloves. Stir fry for a minute before adding the tomatoes and tomato
paste, Let this simmer on low to medium heat, half covered, for about 15-20
minutes. You will notice the gravy thicken and the oil will form a film on top.
If the gravy is too thick, you can add a small amount of water. Add the rest of
the ingredients as well as the grilled chicken and simmer for another 15
minutes. Garnish with butter or coriander.
