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1
Remove the tenders from the chicken breasts and cut off the thinner triangular bottom pieces.
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2
Split the remaining thick ends in half.
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3
You should end up with about 8 pieces, 1/4 to 1/3 inch in thickness.
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4
Toss in a bowl with the salt and lemon juice.
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5
Cover and refrigerate for at least 30 minutes or up to 3 hours.
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6
Make the marinade by combining all the remaining ingredients in a medium bowl.
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7
Use a whisk or immersion blender to mix well.
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8
Drain the chicken (discard the lemon juice) and add it to the yogurt marinade, coating the pieces well.
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9
Cover and refrigerate for at least 3 hours or as long as overnight.
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10
Toast and grind the spices: Combine the cinnamon, cloves, fenugreek, green cardamom pods, and black cardamom pod (if using) in a small saucepan.
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11
Toast over medium heat, tossing or stirring occasionally, until the spices are fragrant and hot, about 4 minutes.
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12
Transfer to a spice grinder and process until fine.
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13
Transfer to a small bowl and add the smoked paprika (if using in place of the black cardamom).
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14
Melt the butter in a heavy 1-1/2-quart saucepan over medium heat.
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15
When it starts to bubble, add the ground spices and cook for 1 minute.
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16
Add the ginger, garlic, and salt and cook until the butter foams again, about 1 minute.
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17
Reduce the heat to medium low and add the tomato paste, using a small whisk to blend it into the butter mixture.
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18
Add the water in 2 additions, whisking until smooth.
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19
Simmer until the mixture is a pale brick red, about 3 minutes.
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20
Whisk in the cream and simmer until shiny and the volume of the sauce has reduced by a quarter, about 10 minutes.
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21
Remove from the heat and set aside.
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22
To cook the chicken, heat a grill pan over medium-high heat and lightly brush it with vegetable oil.
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23
Remove the chicken from the marinade, let any excess drip off, and place the pieces in the grill pan (you will probably have to do this in batches).
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24
Cook until the chicken has dark grill marks and the juices run clear, about 6 minutes on the first side and about 3 minutes on the second.
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25
Remove to a platter until all the pieces are cooked and cool enough to handle.
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26
Bring the sauce back to a simmer over medium-low heat.
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27
Cut the chicken into 3/4-inch squares and add it to the sauce, along with any juices from the platter.
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28
Simmer until the sauce is shiny and has thickened slightly, about 5 minutes.
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29
Serve with basmati rice.
