Step 1

On a cutting board, slice the chicken into bite size pieces.

Step 2

Combine the chicken with the yogurt, ginger garlic paste, chili powder, garam masala, salt, turmeric, and cumin and mix to coat well.

Step 3

Cover with plastic wrap and refrigerate for at least 1 hour.

Step 4

Preheat the oven 430˚F (220˚C).

Step 5

Thread the marinated chicken pieces onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.

Step 6

Bake for about 15 minutes, until slightly dark brown on the edges.

Step 7

Melt the butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.

Step 8

Add the garlic ginger paste, cardamom pods, cloves, chili powder, coriander, garam masala, and turmeric and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.

Step 9

Pour in the cream and mix well with the onion and spices.

Step 10

When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.

Step 11

Serve with naan bread and rice and garnish with parsley.

Step 12

Enjoy!