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1
Combine the turmeric, garam masala, coriander, cumin, salt and red chile powder to make a spice blend; divide the blend in half.
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2
Combine half of the spice blend with 4 minced cloves of garlic, ginger, yogurt and chicken; mix together by hand in a mixing bowl.
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3
Transfer to a resealable plastic bag and marinate for at least 6 hours (overnight preferred).
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4
Warm the ghee in a skillet over medium heat.
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5
Add the onion and saute until softened, about 5 minutes.
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6
Add the garlic and saute until aromatic, another minute.
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7
Add the tomato paste, tomatoes, cardamom pods, white pepper and the other half of the spice blend.
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8
Stir to combine, then reduce heat to medium-low and gently simmer until dark and thick, about 40 minutes.
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9
While the sauce is darkening, prepare the chicken.
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10
Skewer the chicken pieces and grill over direct high heat until cooked through, about 3 minutes per side, flipping once.
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11
Alternatively, broil in the oven, about 6 to 8 minutes per side.
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12
Allow the chicken to rest for 10 minutes, then remove from the skewers and set aside.
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13
Once the sauce is dark, transfer to a blender and blend until smooth.
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14
Return to the skillet, straining through a mesh strainer to catch the cardamom shells and tomato skins.
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15
Stir in the cream; return to a simmer and cook until slightly darkened, about 10 minutes.
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16
Taste and add salt if needed.
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17
Stir in the cilantro and chicken pieces and allow to simmer for another minute before serving.
