Marinate the chicken pieces with the above marinating ingredients and keep in the refrigerator for 4-6 hrs (Note: For best result marinate overnight)

Grease a broiler dish with ghee/oil and layer the chicken in a single layer.

Broil on high for 8-10 minutes on each side or till turns to light brown color.(Note: Keep an eye on it as cooking time may vary depending on the oven so adjust the timing accordingly. If don’t have access to a oven then you can heat oil in the pan and fry the chicken pieces till the chicken is done)

Meanwhile heat 1 tbsp of oil and 2 tbsp of butter in a pan, add bay leaf, cinnamon stick, green cardamom, mace, chopped garlic and saute for a minute (Note : take care not burn the spices), now add chopped tomatoes and cook until it turns soft and pulpy.

Remove from the fire, cool for sometimes and grind the tomatoes into fine paste and set it aside.

Now lets prepare gravy; heat the pan on medium heat, melt 3 tbsp butter.

Add ginger julienne, green chilles julienne, saute it till the raw smell goes. (Note : take care not burn the spices)

Strain the grounded tomato paste or pour the tomato puree and mix well; cook for few minutes, now add salt, kashmiri red chilly powder and garam masala.

Bring to a boil and then lower the heat and cook for 5-8 minutes till the juice from the tomatoes evaporates.

Add the broiled chicken pieces and combine well.

Add the whipping cream, little green cardamom powder, honey mix well.

Sprinkle kasturi methi /dried fenugreek leaves, adjust the salt and add the half of the cilantro/coriander leaves and mix well.

Garnish with remaining coriander leaves and add a splash of cream before serving. Serve hot with Naan or with any Indian Bread or Pulao..Enjoy!