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1
Make deep incisions on the chicken.
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2
Mix together salt, chilli powder and lemon juice and rub over the chicken evenly.
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3
Keep aside for 15 minutes.
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4
Mix together all the ingredients for the marinade and add it to the chicken.
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5
Keep aside for four hours.
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6
To prepare the chicken, skewer from head to tail and roast on a charcoal grill or place in a shallow baking pan (covered with aluminum foil) in a preheated oven at 350 degrees F, basting with butter from time to time, for about 50 minutes to an hour or until, when poked with a fork, the juices run clear.
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7
If roasting in an oven, remove the foil the last 10 minutes of baking.
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8
To prepare the gravy, place tomato, water, ginger and garlic pastes, green chilli, red chilli powder, cloves, cardamom and salt in a large saucepan and cook till reduced to sauce consistency.
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9
Squeeze through a strainer and return the gravy to the saucepan and bring to a boil.
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10
Heat butter in a separate saucepan and add garlic.
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11
Saute for a minute.
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12
Add the gravy and stir.
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13
Portion the chicken and add to the gravy.
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14
Add cream and butter and stir.
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15
Garnish with fenugreek leaves, julienned ginger and additional cream.
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16
Serve hot.
