Step 1

In a large bowl, add yogurt, garlic, ginger, cumin, coriander, garam masala, salt, and chicken.

Step 2

Mix together.

Step 3

Cover with clear wrap and place in refrigerator.

Step 4

Chill for 4-6 hours.

Step 5

Heat butter (or ghee) in a large heavy pot over medium heat until melted.

Step 6

Add onion, tomato paste, cardamom, and chilis.

Step 7

Cook and stir for 4-5 minutes or until the tomato paste has darkened.

Step 8

Then add remaining garlic, ginger, ground turmeric, garam masala, coriander, and cumin.

Step 9

Cook and stir for 3-4 minutes, or until bottom of pot begins to brown.

Step 10

Add crushed tomatoes (with juice) and bring to a boil, then reduce heat and simmer.

Step 11

Stir often and scrap up browned bits from bottom of pot until sauce thickens (about 8-10 minutes)

Step 12

Add cream and chopped cilantro.

Step 13

Let sauce simmer for 30-40 minutes with lid on. Stir occasionally.

Step 14

Place chicken pieces on a skewer stick and grill until chicken starts to blacken/char in spots (it will likely not be cooked through) for 10 minutes.

Step 15

If you don't have skewer sticks/grill, then place on a rimmed baking sheet with foil on top of a wire rack and cook in oven with broiler on.

Step 16

Add chicken to the sauce and let simmer for 10-15 minutes so that the chicken can cook through.

Step 17

Serve warm with rice and cilantro.