Step 1

In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.

Step 2

Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal. Set aside.

Step 3

Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.

Step 4

Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.

Step 5

Reduce the heat to medium and add the reserved ginger-garlic paste from step Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.

Step 6

Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic from step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.

Step 7

Preheat your grill on high. Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.

Step 8

Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.

Step 9

Plate and garnish with ginger matchsticks and cilantro (optional).