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1
Mix ingredients for the first marinade.
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2
Add chicken pieces and marinate for 25-30 minutes.
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3
Dry-roast coriander seeds in frying pan over a medium-high heat for 2 minutes.
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4
Add cumin seeds and dry-roast for 30 seconds.
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5
Grind these spices in blender, or mortar & pestle, then mix them in non-metallic bowl with other ingredients for second marinade.
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6
Salt to taste, and add chicken pieces.
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7
Marinate in the refrigerator for at least 6 hours or overnight.
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8
Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers.
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9
Pre-heat a grill, chargrill or grill pan to hot.
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10
Grill the skewered chicken, turning a few times, so that the chicken gets cooked evenly from all sides.
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11
Remove the chicken from the grill.
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12
Take the pieces off the skewers and place on a plate.
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13
For tomato masala heat ghee, or oil in frying pan.
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14
When the ghee is ready, turn the heat to medium-high and fry coriander seeds and cinnamon stick for 1 minute.
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15
Add bay leaves, cloves, green cardamoms and black peppercorns, and fry for 1 more minute.
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16
Now add halfed tomatoes and stir for 2-3 minutes.
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17
Add 125 ml of hot water, bring to the boil, reduce the heat to medium, and cover with a lid.
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18
After 20 minutes remove skin from the tomatoes and continue to simmer until the tomatoes have completely disintegrated.
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19
Now remove the cinnamon stick and bay leaves from tomato masala and blend it with a hand-held blender and pass it through a sieve to obtain smooth puree.
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20
Set this masala aside.
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21
For the gravy heat the ghee in frying pan.
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22
When the ghee is hot, add the onions and reduce the heat to medium.
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23
Fry for 10-15 minutes, or until onions are tender and golden.
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24
In the meantime, put almonds and desiccated coconut in blender and grind to powder.
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25
Now grind this almond-coconut powder with double cream and a little water to make a fine paste.
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26
When the onions are golden add garlic, ginger, and green chillies, and fry for 1 minute.
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27
Then add turmeric, paprika and cumin and saute for 30 seconds.
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28
Put in the tomato masala, almond-coconut paste, tomato paste, honey and 125 ml of hot water.
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29
Cook for 10 minutes, or until sauce starts to thicken.
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30
Remove the curry sauce from the heat, and blend it again with the hand-held blender until smooth.
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31
Return to a clean pan, reheat again and add cheddar cheese.
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32
When the cheese is melted, slowly whisk in the cream.
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33
Add dry fenugreek leaves, garam masala and salt to taste.
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34
Put in the chicken pieces and stir for 3-4 minutes over medium heat.
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35
To finish the dish, stir in the chopped coriander leaves.
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36
Serve with naan bread or pilau rice.
