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1
Prepare the marinade by mixing half of the boxed masala with yogurt, chopped garlic and ginger (both mashed into a paste), lime and 1 tablespoon oil.
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2
Mix in the chicken pieces and refrigerate for at least 30 minutes or overnight.
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3
Preheat oven to 375 degrees.
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4
Lay out the chicken on a slightly greased baking sheet and bake for 25 to 30 minutes until slightly browned.
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5
(You can eat this chicken by itself with some lime juice sprinkled over it; it tastes great.
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6
It tastes even better if skewered and grilled and eaten with mint chutney.)
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7
While the chicken is cooking, make the curry.
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8
In a heavy-bottomed skillet, add about 1 to 2 tablespoons oil and fry some garlic on medium heat for a few minutes.
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9
Then add the chopped Serrano peppers or jalapenos and cardamoms and stir for a few minutes.
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10
Add the tomato paste and salt (to taste) and stir occasionally for about 10 minutes until the oil separates.
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11
The tomato paste will splatter, so be careful.
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12
Stir in the sour cream and butter and keep stirring for a few minutes.
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13
Grab a small spoon full of dried kasoori methi in your hand and rub your hands together to turn it into a powder and drop it in the sauce.
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14
Add the heavy whipping cream and lower the heat to simmer until the sauce thickens, about 15 minutes, stirring it a few times while simmering (you can substitute half-and-half for a less fattening alternative).
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15
Taste the sauce and adjust spiciness by adding red chili powder if needed.
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16
Add the chicken and simmer for another 10 minutes.
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17
Garnish with chopped cilantro.
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18
Serve with basmati rice or naan.
