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1
Place first seven ingredients in a large bowl, mix well.
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2
Add yogurt to bowl and blend all ingredients together.
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3
Add chicken and let marinate for at least 30 minutes, preferably longer.
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4
After marinating is complete, bake chicken in oven at 400 for 30-40 minutes until thoroughly cooked. Broil on high for additional 5-10 minutes to achieve the tandoori oven effect (slight browing/blackening on top).
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5
Once chicken is cooked, cut into bite sized pieces and set aside.
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6
To start the sauce, chop tomatoes and mix in a bowl with canned tomatoes, tomato paste, lemon juice and salt. Set aside.
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7
Chop onions and mince garlic, set aside.
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8
In large pan or wok, heat oil. While oil is heating, add the cumin, turmeric and about half the garlic and ginger. Stir fry for 2-3 minutes to infuse the oil.
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9
Add onions and remaining garlic and ginger paste. Sautee until onions are mostly clear. (about 20 minutes).
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10
Add tomato mixture and remaining spices to pan and simmer for at least 15 minutes.
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11
Using an immersion blender, blend sauce in pan. If you do not have one, let mixture cool (this is very important) and transfer to a blender to blend thoroughly.
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12
Let simmer for 30 minutes longer.
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13
Add chicken to sauce and let heat through. About 10 minutes prior to serving, add heavy cream and buttermilk.
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14
Top with cilantro.
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15
Serve with naan bread or over rice.
